45 eateries cited for priority violations in Birmingham/Bloomfield area in October – Hometown Life

Restaurant inspectors visit restaurants at least twice a year, checking to ensure safe conditions related to handling and cooking food.(Photo: LiudmylaSupynska, Getty Images/iStockphoto)

Oakland County Health Division in October inspected scores of Birmingham-area establishments that serve food to the public and cited dozens 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 seriousof 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.

More: 40 eateries cited for priority violations in Birmingham/Bloomfield area in September

Here's the list for October.

Penn Station East Coast Subs, 17676 W. 13 Mile

1. Observed raw chicken and raw beef stored in containers with direct contact with each other and next to ready to eat vegetables inside of small top loading reach-in cooler located on the interior of the make line. All raw animal products observed stored according to minimum internal cooking temperature and separate from ready to eat food items.

2. Observed foodservice gloves stored directly next to quaternary ammonium tablets and soap in dry storage area. All chemicals observed stored below and away from all food and clean equipment throughout the facility.

7Greens, 344 Hamilton Row

1. Two containers of buttermilk in the walk in cooler with a manufacturer use by date of 10/09/2019. Person in charge discarded noted food items.

2. 1) Cooked chicken holding at 76F for less than one hour on the back counter out of temperature control. 2) Green goddess dressing containing sour cream at 64F on an insufficient ice bath next to the cash register. 3) The following items improperly holding in the left cook line cooler all over four hours with temperatures at 49F-56F; a) cooked beans, b) cooked chick peas, c) cooked sweet potatoes, d) two containers of cooked cauliflower, e) cooked tomatoes, and f) fresh bean sprouts. 4) The following items improperly holding in the right cook line cooler all over four hours with temperatures at 52F-64F; a) Feta b) goat cheese, c) blue cheese, d) cheddar, e) hummus, f) tabbouli, g) kimchi, h) vegan taco, I) cooked noodles, j) black bean bites, k) tuna salad, l) hard boiled eggs, m) cooked Brussel sprouts, n)cooked turkey, and O) falafel. Person in charge discarded all noted food items.

3. Container of facility made tofu with a facility use by date of 10/15/2019 in the walk in cooler. Person in charge discarded noted food items.

4. Shut off valve (chemical tower) down stream of atmospheric vacuum breaker at the mop sink in the kitchen.Vent installed 11/7/2019.

Adachi, 325 S. Old Woodward

1. 1) Fresh mozzarella x5 past manufacturer use by date of 10/17/19 in the walk-in cooler. 2) Heavy whipping cream x2 past manufacturer use by date of 10/17/19 in the walk-in cooler. 3) Onions with signs of spoilage in the sushi cooler. Operator discarded the noted items.

2. Employee handling ready-to-eat garnish, French fries and cooked shrimp with bare hands. Bare hand contact was discussed with employee. Employee washed hands and put on gloves to work with ready-to-eat foods and agreed to wear gloves in the future.

3. 1) Raw shell eggs (145F) next to ready-to-eat foods in the top drawer cooler. 2) Raw shell eggs (145F) next to ready-to-eat sauces in the walk-in cooler. 3) Raw fish (145F) next to precooked crab in the reach-in cooler. 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.

4. 1) Cooked shrimp at 88F out of temperature control on the cook line for less than one hour. 2) Cooked French fries at 73F out of temperature control for an unknown amount of time. 3) Cooked rice cubes at 73F out of temperature control for more than 4 hours. 4) Cheese cake 74F sitting out of temperature control for more than 4 hours in the basement prep area. Operator moved 1) to the cooler and discarded 2-4).

5. 1) Tofu prepped in the reach-in cooler past facility discard date of 10/19/19. 2) Cooked ribs in the reach-in cooler past facility discard date of 10/21/19. 3) Cooked quinoa in the walk-in cooler and sushi cooler past facility discard date of 10/20/19. 4) Facility pickled vegetables in the walk-in cooler past facility discard date of 10/05/19. 5) Crme brulee in the sushi cooler past facility discard date of 10/21/19. 6) Sliced tomatoes in the sushi cooler past facility discard date of 10/11/19. 7) Facility made chicken stock in the walk-in cooler past facility discard date of 10/21/19. 8) Cooked brown rice x3 in the walk-in cooler past facility discard date of 10/22/19. 9) Crme brulee in the walk-in cooler past facility discard date of 10/13/19. 10) Facility made cooked edamame sauce x2 in the walk-in cooler past facility discard date of 10/13/19. 11) Cooked eel in the sushi cooler past facility discard date of 10/22/19. Operator discarded the noted food.

6. Mounted can opened soiled for an unknown amount of time in basement prep area. Person in charge placed in dish area to be washed, rinsed, and sanitized.

7. Insufficient air gap of less than one inch between the drain line and floor drain at the basement ice machine.

8. Butane lighters on the counter by single-use articles in the sushi area. Operator stored chemicals in the manner above.

Birmingham Donuts, 33588 Woodward

1. Insufficient air gap between the floor drain and drain line of the blender rinser at the front serving station. Person in charge provided and air gap of at least one inch.

Birmingham Sushi Cafe, 377 Hamilton Row

1. Employee handled soiled dishes then clean dishes without a handwashing step in between in the dish area. Noted employee washed hands after being instructed to do so.

2. 1) Heavy whipping cream with a manufacturer use by date of 9/18/2019 in sliding door cooler in the main kitchen. 2) Facility serving tilapia as white fish on main and carry out menu. 1) Discard noted food item. 2) Label noted fish as tilapia on the menu.

3. Two large covered containers of miso soup at 50F-52F prepared the day prior in the two door upright cooler next to the mop sink. Person in charge discarded noted food item.

4. 1) The following potentially hazardous items improperly holding in the three door sushi cooler overnight at 44F-51F; a) two containers of spicy salmon, b) Two plates of cooked shrimp, c) Plate of krab, d) raw salmon, and e) several container of fish eggs. 2) The following potentially hazardous items improperly holding in the three door sushi cooler for two hours at 44F; a) Two packages of escolar, and b) raw tuna. 1) Person in charge discarded noted food items. 2) Person in charge moved noted food items to the upright cooler.

Leo's Coney Island, 154 S. Old Woodward

1. Container of buttermilk in the walk in cooler with a manufacturer use by date of 10/1/2019. Person in charge discarded noted food item.

2. 1) Raw beef stored above ready to eat foods in the walk in cooler. 2) Pooled eggs stored next to ready to eat foods in reach in cooler on the cook line. 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.

3. 1) Cream cheese containers 44F, and two cheese cakes 44F, in two-door sliding cooler in wait station, for unknown length of time. 2) The following items in the top loading and reach in large cooler on the cookline all under four hours per person in charge at 44F-46F; a) chopped lettuce, b) cut tomatoes, c) Tziki sauce, d) cooked mushrooms, e) Cooked ham, f) cooked sausage, g) raw chicken, h) 5 containers of lettuce, I) Cut deli turkey, j) chicken kabobs and k) feta cheese. 1) Person in charge discarded all noted items. 2) Person in charge moved all noted items to the walk-in cooler.

4. Soiled tongs on the cookline for an unknown amount of time. Person in charge placed noted items in dish area to be washed rinsed and sanitized.

5. Two chemical spray bottles stored above food on the bread rack at the entrance to the kitchen. Person in charge moved noted items to an approved storage location.

6. The following items improperly holding in the set of four drawer coolers all less than four hours per person in charge at 44F-46F; a) salami, b) deli ham, c) deli turkey, d) Gyro meat, e) raw ground beef, f) several type of sliced cheeses, g) saganaki cheese, h) raw chicken, and I) cooked sausage. Person in charge stored all noted items in walk in cooler to rapidly cool to 41F or below.

7. Meat slicer soiled for an unknown amount of time near back dish area. Person in charge placed noted item in dish area to be washed, rinsed, and sanitized.

Luxe Bar and Grill, 525 N. Old Woodward

1. The following items improperly holding at 44F-57F in the top loading cooler next to the fryer for less than one hour per person in charge; a) Raw shrimp, b) facility made blue cheese dressing, c) Cut tomatoes, and d) cooked potatoes. Person in charge placed noted items in walk in cooler.

Mad Hatter Bistro, 185 N. Old Woodward

1. 1) Blackberries stored in the bar reach in cooler with mold like growth. 2) Container of milk in reach in cooler at the serving station with a manufacturer use by date of 10/27/2019. Person in charge discarded noted food items.

2. Raw eggs stored above ready to eat foods in the reach in cooler on the cook line. 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.

3. 1) Blanched fries stored without temperature control for 3 hours at 72F on the cook line. 2) The following items in the reach in cooler at the bar at 47F-49F all overnight; a) heavy whipping cream, b) raw shell eggs, and c) whipped cream. Person in charge discarded noted food item.

4. 1) Two container of cooked noodles in the cook line reach in with a facility use by date of 10/28/2019. 2) Hard boiled eggs in the cook line reach in with a facility use by date of 10/28/2019. 3) Cooked artichokes in the cook line reach in with a facility use by date of 10/22/2019. 4) Cooked artichokes in the walk in cooler with a facility use by date of 10/27/2019. 5) Cooked sausage with a facility use by date of 10/27/2019 in the walk in cooler. 6) Facility made creamy salad dressing with a facility use by date of 10/18/2019 in the walk in cooler. 7) Two containers of facility made ranch with a facility use by date of 10/29/2019 in serving cooler. 8) Open container of half and half open for an unknown amount of time in serving cooler. Person in charge discarded all noted food items.

5. Insufficient air gap of less than one inch at the soda gun line at the main bar.

6. 1) Butane stored with food next to salad cooler. 2) Paint and paint supplies stored above soda boxes in basement storage area. 3) Can of air duster stored above beverages in basement storage area. Person in charge stored noted items in an approved manner above.

Pernoi, 310 Maple

1. Two containers of buttermilk with a manufacturer use by date of 10/27/2019 in the walk in cooler. Person in charge discarded noted food items.

2. 1) Raw fish stored with ready to eat crab in the main walk in cooler. 2) Raw shells eggs stored in between ready to eat foods in the meat walk in cooler.

3. 1) Raw egg whites at 71F for an unknown amount of time at the dessert station. 2) Heavy whipping cream at 48F in reach in cooler at the bar overnight. Note: Bar cooler with an ambient air temperature of 41F. Person in charge discarded noted food items.

4. 1) Three open containers of pasteurized egg in the walk in cooler open for an unknown amount of time. 2) Facility made quinoa with a facility use by date of 10/23/2019 in walk in cooler. 3) Cooked chick peas with a facility use by date 10/15/2019 in walk in cooler. Person in charge discarded noted food items.

5. No back flow prevention device installed on the water line to the in counter blender rinser behind the main bar.

Pita Caf, 239 N. Old Woodward

1. All the noted food items were properly stored in the manner above. All the noted food items were properly stored in the manner above.

2. Large bucket of lentil soup at 87F improperly cooled in the upstairs walk-in cooler for over two hours. Employee discarded the noted lentil soup.

3. 1) Three soiled in-use knives on the cook-line for over four hours, per employee. 2) Two soiled in-use tongs on the cook-line for over four hours, per employee. 3) Soiled table-mounted can opener blade for an unknown amount of time. Employee placed all the noted items in the dish machine to be washed, rinsed and sanitized.

4. 1) Three soiled in-use knives on the cook-line for over four hours, per employee. 2) Two soiled in-use tongs on the cook-line for over four hours, per employee. 3) Soiled table-mounted can opener blade for an unknown amount of time. Employee placed all the noted items in the dish machine to be washed, rinsed and sanitized.

Quarton Elementary Food Service, 771 Chesterfield

1. Insufficient air gap of less than one inch between the drain line and floor drain of the steam table on the serving line. Person in charge provided an air gap of at least one inch at the noted location.

Roeper Middle and and Upper/Chartwells, 1051 Oakland

1. Prepared pizza holding at 45F for less than one hour per person in charge on speed rack next to pizza oven. Person in charge stored noted food items in the upright cooler.

2. Garbage disposal installed on left compartment of prep sink not according to law. Garbage disposal installed according to law 10/25/2019.

Rojo Mexican Bistro, 250 E. Merrill

1. Chocolate milk with a facility use by date of 10/6/2019 in the walk in cooler. Person in charge discarded noted food item.

2. The following items at 44F-48F overnight in large deep containers in the walk in cooler; 1) Two containers of cooked rice, 2) Container of cooked ground beef. Person in charge discarded noted food items.

3. The following items improperly holding at 45F-53F in the reach in salad cooler overnight; 1) Two containers of sour cream 2) Bag of cut lettuce 3) Bag of spring mix lettuce 4) Bag of mozzarella cheese. Person in charge discarded all noted food items.

4. The following time/temperature control for safety foods past the facility use by date; 1) hard boiled eggs 10/4/2019 in the reach in cookline cooler 2) Egg spread 10/4/2019 in the reach in cookline cooler 3) jalapeno poppers 10/8/2019in the reach in cookline cooler 4) Cooked chorizo 10/1/2019 in the walk in cooler, 5) lobster sauce 10/8/2019 in the walk in cooler 6) Chicken soup 10/6/2019 in the walk in cooler. Person in charge discarded all noted food items.

Social Kitchen and Bar, 223 E. Maple

1.1) Facility made whipped jalapeo maple butter at 74F for over four hours per person in charge. 2) The following items in the reach in salad cooler all over four hours at 45F-64F per person in charge; a) cooked quinoa, b) cooked pineapple, c) cooked cauliflower, d) cooked eggs, e) cooked beans, f) four bags of cut lettuce, g) cut tomatoes, h) parmesan cheese, I) goat cheese, j) cooked rice, k) feta cheese, l) ranch facility made, m) Swiss cheese, and n) cooked mushrooms. Person in charge discarded all noted food items.

2. Facility made ranch with a facility use by date of 9/31/2019 in upstairs bar. Person in charge discarded noted food item.

3. Two unapproved pest strips containing dichlorvous at the main bar. Manufacturer label states not for use in food prep areas. Person in charge discarded all noted pest strips.

Splitz-N-Blitz, 230 E. Merrill

1. Facility selling packaged food products containing CBD oil including ingestible capsules and CBD infused gummies behind the main counter. Person in charge removed all ingestible CBD products from the facility.

Streetside Seafood, 273 Pierce

1. Unable to observe approved ASSE 1022 back flow prevention device on the water line to the Curtis coffee machine in the front serving area. Noted approved 1022 was installed on the water line to the Curtis coffee machine 10/18/2019.

The Morrie, 260 N. Old Woodward

1. 1) Cooked chicken holding under warming lamp at 113F for two hours per person in charge. 2) The following items improperly holding in the cold holding unit in the serving area above the chill line for over four hours; a) facility made ranch dressing and b) facility made blue cheese dressing. Note: Unit at 39F. 1) Person in charge reheated noted food item. 2) person in charge discarded noted food items.

2. Container of chicken with a facility use by date of 10/15/2019 in the reach in cooler at the salad area. Person in charge discarded noted food item.

3. Unable to test middle chlorine sanitizing dish machine at the bar. Noted dish machine repaired 11/5/2019.

4. Insufficient air gap of less than one inch between the floor drain and drain line of the large ice machine. Air gap provided 11/5/2019.

5. 1) Quaternary sanitizing dispensers stored above exposed food in the following prep sinks; a) double prep sink near the walk in cooler and b) prep sink in the small prep area. 2) Wiping cloth bucket stored next to clean equipment on the cookline. 3) Wiping cloth bucket stored next to clean plates on the cook line shelves. Partial correction; 2) All noted chemicals stored in an approved location. 1) Noted chemicals removed from dispensers 11/5/2019.

Hunter House, 35075 Woodward

1. Raw bacon stored next to milk in reach in cooler next to the soda machine. 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.

2. Insufficient air gap of less than one inch between the drain line and floor drain of the ice machine. Person in charge provided an air gap of at least one inch.

3. Chemical container stored above food items on the back dry storage shelf. Employee stored noted chemical in an approved location.

Townsend Hotel, 100 Townsend

1. Milk in serving area two door cooler with a manufacturer use by date of 10/21/2019. Person in charge discarded noted food item.

2. 1) Raw bacon above ready to foods in walk in cooler. 2) Raw pooled eggs above and next to ready to eat foods in the reach in cooler on the cook line. 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.

3. 1) Raw pooled eggs (155F) next to and above ready-to-eat foods in the bakery walk-in cooler. 2) Raw bacon (145F) next to ready-to-eat foods in the walk-in cooler. 3) Raw pooled eggs (155F) in French toast mix next to and above ready-to-eat foods in the walk-in cooler. 4) Raw shrimp (145F) next to and above ready-to-eat foods in the walk-in cooler. 5) Raw chicken (165F) above raw veal (145F) in the basement walk-in cooler. 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.

4. 1) Hollandaise sauce at 90F for over four hours on the cookline out of temperature control. 2) The following items improperly holding in the reach in salad cooler for over four hours per person in charge at 44F-48F; a) Cooked chicken, b) Cooked shrimp, c) Chopped lettuce, d) goat cheese, e) salami, f) prosciutto, g) facility made made gigi dressing, h) anchovy cream dressing, and I) cooked pears. 3) The following items improperly holding in the stacked cooler on the cookline for over four hours per person in charge at 44F-46F; a) crab, and sour cream. Operator discarded all noted food items.

5. 1) Cream cheese open in the bakery walk-in for an unknown amount of time.

2) Facility made sour cream lemon cucumber dip past facility date 10/14-10/20/19 in the walk-in cooler. 3) Facility made spinach dip past facility date 10/14-10/20/19 in the walk-in cooler. 4) Facility made ranch past facility date 10/11-10/17/19 in the walk-in cooler. 5) Facility made Caesar past facility date 10/04-10/10/19 in the walk-in cooler. 6) Facility made blue cheese dressing past facility date 09/26-10/02/19 in the walk-in cooler. Operator discarded the noted food.

6. 1) Soft cheese open and past facility date mark 10/16-10/22/19 in the walk-in cooler.

2) Facility made pistachio dressing without a date mark for an unknown amount of time in the walk-in cooler. 3) Facility made bacon dressing without a date mark for an unknown amount of time in the walk-in cooler. 4) Chick peas open and past facility date mark 10/16-10/22/19 in the walk-in cooler. 5) Facility made Caesar dressing past facility date mark 10/09-10/15/19 in the walk-in cooler. 6) Facility made Caesar dressing past facility date mark 10/02-10/08/19 in the walk-in cooler. 7) Tomato paste open and past facility date mark 10/13-10/19/19 in the walk-in cooler. 8) Tomato paste open and past facility date mark 10/08-10/14/19 in the walk-in cooler. 9) Tomato oil x2 without a date mark and opened for an unknown amount of time in the walk-in cooler. 10) Goat cheese open without a date mark for an unknown amount of time in the walk-in cooler. 11) Facility made Caesar dressing past facility date of 10/3-10/9/2019 in reach in cooler on the cook line. 12)Cooked pears past facility date of 10/5-10/11/2019 in the salad cooler. 13)Two container of cooked potatoes past facility date of 10/10-10/16/2019 in stacked cooler on the cook line. 14) Facility made marinara sauce past facility date of 10/15-10/21/2019 in reach in cooler on the cook line. 15)Two containers of tuna salad past facility use by date of 10/14-10/20/2019 in walk in cooler. 16)Canadian bacon past facility use by date of 10/3/-10/9/2019 in reach in cooler on the cook line. 17)Cooked collard greens past facility date of 10/16-10/22/2019 in reach in cooler on the cook line. 18) Cooked lambs neck past facility date of 10/9-10/15/2019 in meat walk in cooler. 19) Cooked artichokes past facility date of 10/10-10/16/2019 in walk in cooler. 20) Tomato chutney past facility use by date of 10/16-10/22/2019 in walk in cooler. 21) Cooked corned beef past facility date of 10/14/-10/20/2019 in walk in cooler. 22) The following items without date mark for an unknown amount of time throughout the kitchen coolers; a) roasted red peppers, b) facility made chicken stock, c) hummus, d) cooked egg plant, e) tomato sauce, f) cooked quinoa, g) hollandaise sauce, and h) cooked grains. Operator discarded the noted food.

7. Glass washer using chlorine sanitizer concentration at 0ppm at the bar. Noted glass washer repaired 11/14/2019.

8. Can opener blade soiled for an unknown amount of time at the prep table. Operator washed, rinsed and sanitized the noted item.

9. Mounted can opened soiled for an unknown amount of time. Person in charge placed noted item in dish area to be washed, rinsed and sanitized.

10. Chopped potatoes in the right basin of the three-compartment sink that does not have an air gap for food prep. Operator moved the food to the center basin that has an air gap.

11. 1) Wiping cloth bucket containing sanitizer solution next to food items on the prep shelf in the baking area. 2) Lighter next to food items on the shelf in the steam table cabinets. 3) Cleaner next to food items in the steam table cabinets. Operator stored chemicals in the manner above.

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45 eateries cited for priority violations in Birmingham/Bloomfield area in October - Hometown Life