Eaton County restaurant inspections for February and March: No soap, warm eggs found
CHARLOTTE — When county health inspectors visit local restaurants, they document problems that need addressing to meet county health codes.
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, followup 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 alphabetized N through Z for the months of February and March. The inspections for restaurants alphabetized A-M published last week:
Noosh Afghan Restaurant, 603 N. Waverly Road, Lansing
Violation: Priority
Inspection date: March 7
Problem: No hot water
Comments: "At the time of inspection, the facility's hand sink located next to three-compartment sink was observed without hot water. 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. Provide hot water at hand sink. A follow up will occur within 10 days."
Violation: Priority foundation
Problem: Date marking
Comments: "At the time of inspection, the facility's cooler was observed with beef, rice, chicken, soup, mash potatoes, and prepared sauces without a date marking system being used. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded. The PIC stated the food items were prepared the day prior to inspection and added the prepared date mark of 03/06/2024 to the food items. CORRECTED."
Violation: Priority foundation
Problem: Dirty equipment
Comments: "At the time of inspection, the facility's magnetic knife strip holder was observed with multiple knives that were soiled with old food debris and grease. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. The PIC moved the knives to the dish washing area to be cleaned. CORRECTED."
One North Kitchen and Bar, 5001 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: March 7
Inspection type: Routine
Problem: Date marking
Comments: "At the time of inspection, the date-marking system used in the facility was found to be inconsistent, often with foods being labeled with discard dates beyond the seven day total hold time that is allowed under the MI Food Code. For instance, prepared tomato paste had a prep date of 3/6/24 and a discard date of 3/14/24. Some foods had discard dates for six days, and others were only marked with day dot stickers that were said to reflect the prep date. Ensure that a consistent date marking system is used for all applicable foods throughout the facility. Utilize prep dates, discard dates, or both. Ensure that ready-to-eat (RTE), time/temperature controlled for safety (TCS) foods that are held for over 24 hours are marked only for up to seven total days (date of prep/open + six days). This was discussed with the PIC. Only one container of BBQ sauce was found to have exceeded the discard date. The operator was asked to check the prep dates of all pulled items and determine if they were still good to use, until such time as all dates are amended. A follow-up will occur to see that proper date-marking is being done."
Violation: Priority
Problem: Reheating
Comments: "A container of queso was observed in the back prep area at 84 F. The PIC stated this had been brought out to reheat around 30 minutes prior to inspection. Ensure that TCS foods that are cooked and cooled are rapidly reheated for hot holding to 165 F within two hours. Achieve this by utilizing stoves, griddles, and ovens. Avoid using items such as steam tables or hot-holding cabinets, as they are designed to maintain temperatures of already-hot food, not heat them in a proper timeframe. This was discussed with the PIC, and the queso was taken to the cook line where it was reheated to 165 F within the remaining hour and a half. CORRECTED."
Violation: Priority foundation
Problem: Cooling methods
Comments: "At the time of inspection, several containers of white sauce and gravy were found to be in the walk-in cooler across from the cook line around 106 F. These items were said to have been made about three hours prior to the start of inspection. The gravy and sauce was all in covered metal containers that were nested on top of each other. Ensure that proper cooling methods are used to rapidly cool cooked TCS foods. Do not stack cooling foods on top of each other. Leave them uncovered until they are done cooling and put smaller portions into metal pans so that heat can escape more easily from the food. The PIC immediately took all of the sauce and gravy and put it on the stove to rapidly reheat to 165 F to reset the cooling timeframe at the time of inspection. The sauce was then placed into an ice bath, where it would then be portioned into metal containers to then cool completely in the walk-in again. CORRECTED."
Violation: Priority foundation
Problem: Sink use
Comments: "At the time of inspection, the following issues were found with hand sinks: 1. A wiping cloth bucket was stored in the hand sink at the main bar. A straw was also observed in the bottom of the sink. 2. The hand sink in the back prep area had a vegetable slicer stored in it, and a cart was also blocking it. 3. The hand sink in the main ware-washing area across from the dish tank had access blocked by a cart. Ensure that hand sinks are easily accessible at all times. Do not store items in front of or in hand sinks or use them for any purpose other than washing hands. Employees removed all items from the hand sinks and relocated carts so they were all easily accessible. CORRECTED. This is a chronic violation. A risk control plan will be sent to the facility to be filled out and returned to the health department."
Popeyes, 4324 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: March 11
Inspection type: Partial or follow-up
Problem: Food temperature
Comments: Problem discerned during a routine Feb. 28 inspection. "The facility has not replaced prep-cooler and is continuing using ice baths. The facility stated they ordered a new prep-cooler and will send a copy of the order. Another follow-up will occur within 10 days."
Violation: Priority foundation
Problem: Expired test strips
Comment: Problem discerned during a routine Feb. 28 inspection. "The facility provided up-to-date test strips. CORRECTED."
QDOBA Mexican Grill, 5415 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: March 6
Inspection type: Partial or follow-up
Problem: Food temperature
Comments: Problem discerned during a Feb. 15 routine inspection. "The PIC had filled out and posted the risk control plan (RCP) in their facility, already mentioning it to employees. A new warmer has replaced the old one, as it was found to be faulty. A copy of the RCP was sent to the HD via email and was reviewed and approved. Keep in mind that the violation does stand for all TCS food being in the danger zone (cold food being too warm, as well as hot food being too cold). Continue to monitor temperatures frequently throughout the day. CORRECTED."
Rally's, 4721 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: March 11
Inspection type: Routine
Problem: Food temperature
Comments: "At the time of inspection, the facility's prep-line cooler was observed holding cut tomatoes and cheese around 50-53 degrees F. These two food items were observed in plastic short containers with the tomatoes on top of a plastic preservation tray within the container. All other food items in prep-line cooler were observed holding 41 degrees F or below and in deep metal containers. The coolers thermometer read 33 degrees F. TCS (time/temperature for safety food) shall be held at 41 degrees F or below. The PIC stated the food items were brought out less than an hour prior to inspection and moved them to walk-in cooler to cool down to 41 degrees F or below. The PIC brought out a fresh container of tomatoes and cheese and stored them in deep metal containers without the preservation tray. CORRECTED."
Rally's, 640 Lansing Road, Charlotte
Violation: Priority
Inspection date: Feb. 22
Inspection type: Partial or follow-up
Problem: Food temperature
Comments: "The service prep cooler was repaired and is now holding foods at 41 F and below inside. Monitor. CORRECTED."
Ramada Lansing Hotel and Conference, 7501 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: Feb. 27
Inspection type: Partial or follow-up
Problem: Chlorine solution concentration
Comments: Problem discerned during a Feb. 22 routine inspections. "GFS came out and found that the sanitizer solution had off-gassed and lost its ability to produce chlorine residue. The solution was replaced and lines were adjusted until the unit was properly producing chlorine. At time of follow-up, the dish tank was consistently showing at least 50 ppm on a chlorine test strip for every cycle. CORRECTED."
Riedy's Pizza & Tavern, 219 S. Cochran Ave., Charlotte
Violation: Priority foundation
Inspection date: March 11
Inspection type: Routine
Problem: Date marking
Comments: "Several food items in the cooks prep cooler were observed without date marking (boiled eggs, bags of cooked chicken breast, cooked lasagna). Deli turkey breast in walk-in observed not date marked after being taken out of the freezer. This violation was discussed with the cook. The food items were date-marked as to the prep/pull dates. Review date marking with food workers. A follow up will take place to verify date marking of food items and a review has taken place with employees. CORRECT BY 3/21/24."
Rocking Chair Deserters senior activity center, 201 Grand St., Eaton Rapids
Violation: Priority
Inspection date: Feb. 20
Inspection type: Partial or follow-up
Problem: Bleach
Comments: Location was told not to use its bleach on food contact surfaces during a Feb. 15 routine inspection. "The PIC sent pictures of new disinfecting bleach to the health department. This bleach is deemed acceptable for use on food-contact surfaces at this time, in the event that the sanitizer dish tank is not properly working. CORRECTED."
Slice by Saddleback, 644 Migaldi Lane, Lansing
Violation: Priority
Inspection date: March 6
Inspection type: Routine
Problem: Food temperature
Comments: "The following items were found to be in the danger zone: 1. Two containers of cooked wings were in the top of a prep cooler at 50 - 53 F. 2. To-go cups of ranch and pizza sauce were found to be 45 F in a cooler near the front counter. Ensure that all time/temperature controlled for safety (TCS) food is maintained at 41 F or below or 135 F or above at all times. The PIC stated that they had cleaned around the prep cooler recently and moved it in doing so. Today, it was found that the cooler had been unplugged at some point. They also stated that the small cooler that holds the sauce cups can create ice when turned to a cold setting, so it had been dialed down to thaw out again. The PIC set this cooler to a colder setting at the time of inspection. As it was not known how long the food items had been above 41 F, they were discarded at the time of inspection. CORRECTED."
Violation: Priority
Problem: Date marking
Comments: "The following issues were found with dated food items: 1. The prep cooler had cooked chicken wings in the top portion. One container had a prep date of 2/28/24, suggesting they should have been discarded by the end of 3/5/2024, and the other container had no date on it. 2. A container of cream cheese sauce was found to have a prep date of 2/25/24. 3. A 5-gallon bucket of Saddleback mustard was found to have a best by date of 3/31/23 in the walk-in cooler. Ensure that expiration and discard dates are thoroughly checked every day so that food is not held past the necessary timeframe (date of prep/open + 6 days). The PIC discarded the chicken wings as they were also found to be above 41 F. They also pulled the cream cheese from the walk-in and discarded it. The mustard was pulled from the walk-in so that the PIC could discuss it with their supplier, stating they would not use it any more. CORRECTED."
Sophia's House of Pancakes, 1010 Charlevoix Drive, Grand Ledge
Violation: Priority
Inspection date: Feb. 27
Inspection type: Partial or follow-up
Problem: Food temperature
Comments: "The skillet cooler had been repaired and was now keeping foods at 41 F and below on both sides. Monitor. CORRECTED."
Inspection date: Feb. 13
Inspection type: Routine
Violation: Priority
Problem: Food temperature
Comments: "At the time of inspection, the skillet cooler across from the cook line was found to be holding time/temperature controlled for safety (TCS) foods, including cooked ham slices, cooked sausage, and cut tomatoes, between 49 to 52 F. Corned beef hash was said to have first been prepared yesterday and was 70 F. Ensure that TCS foods are maintained at 41 F or below or 135 F or above at all times. It is noted that foods in the top and bottom of the right side of this cooler were at an acceptable 41 to 43 F. The PIC stated that all of the above-mentioned foods had been brought out from the walk-in cooler less than two hours prior to the start of inspection. The affected items were all moved back to the walk-in cooler to cool back down to 41 F. This was corrected at the time of inspection, but a follow-up will occur to ensure that the cooler is working properly and holding all foods at 41 F or below."
Violation: Priority
Problem: Dish machine sanitizing
Comments: "At the time of inspection, the dish machine was found to not be sanitizing dishes, showing 0 ppm on a chlorine test strip. Ensure that chlorine dish machines are sanitizing dishes with a solution between 50 and 100 ppm. It was found that the dish machine, which is designed to be low temp and wash dishes at 120 F, was using water at 154 F. This was causing the chlorine to dissipate so that it was not able to work. The PIC adjusted the water heater for the dish machine to a lower temp. Hot water was ran for several minutes to draw it out. The dish machine water was then found to be 124 F, and 50 ppm was found on a chlorine test strip after two more cycles and priming. CORRECTED."
Violation: Priority foundation
Problem: Date marking
Comments: "The following date-marking issues were observed at the time of inspection: 1. A container of in-house made orange sauce and a container of in-house made bananas foster were observed with discard dates. All other items in the facility are marked with prep dates. 2. A container of cooked and chopped sausage links was found with a prep date of 2/5, indicating it should have been used by 2/11 (date of prep/open + six days for ready-to-eat TCS foods). 3. A container of cooked link sausage was found without any date marking. Ensure that all ready-to-eat (RTE) TCS foods that are held in the facility for over 24 hours are properly marked with a discard date, prep date, or both. Ensure that the same system is used for all foods. The importance of using the same date-marking system for all foods was discussed with the PIC. The PIC then made a call at the time of inspection to an employee with knowledge of when the above-mentioned items were made. They stated that the sausage with a 2/5 date had been frozen again and pulled to thaw 2/12. A sticker was added to the container reflecting this. They also stated the turkey sausage with no mark had been prepared on 2/12, and a prep date was added. CORRECTED."
Steak 'n Shake, 542 N. Marketplace Blvd., Lansing
Violation: Priority
Inspection date: March 5
Inspection type: Routine
Problem: Food temperatures
Comments: "At the time of the inspection, a pan of chili was held on the cook line at 81 F. Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained 135 F or above or 41 F or below. Ensure that all potentially hazardous food is maintained at a temperature of either 135 F or above OR 41 F or below. The PIC stated that the chili had been placed in the hot holding well at 12:00pm. The PIC reheated the chili on the oven to 165F and adjusted the temperature of the hot holding wells. CORRECTED."
Violation: Priority foundation
Problem: No paper towels
Comments: "At the time of the inspection, the handwashing sink closest to the customer servicing area was observed without paper towel. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with individual, disposable towels. Ensure that all handwashing sinks are supplied with paper towel. The PIC restocked the paper towel. CORRECTED."
Subway, 836 E. Saginaw Hwy., Grand Ledge
Violation: Priority
Inspection date: Feb. 27
Inspection type: Partial or follow-up
Problem: Drain lines
Comments: Problem discerned during Feb. 8 routine inspection. "The facility has not yet cut the drain lines for the beverage stations. Adjust lines so that they are all air-gapped. Another follow-up will occur."
Taco Bell, 820 Torch Drive, Grand Ledge
Violation: Priority
Inspection date: Feb. 20
Inspection type: Partial or follow-up
Problem: Drain hose
Comments: Problem discerned during a Feb. 8 routine inspection. "The facility submitted a picture showing that the beverage station now has a proper air gap for the drain lines. CORRECTED."
Ukai Hibachi Grill & Sushi Bar, 754 Delta Commerce Drive, Lansing
Violation: Priority
Inspection date: Feb. 1
Inspection type: Routine
Problem: Backflow prevention
Comments: "This facility provided an air gap at ice machine. CORRECTED."
Veterans Organization and Club 40 and 8, 2949 S. Waverly Highway, Lansing
Violation: Priority foundation
Inspection date: March 1
Inspection type: Partial or follow-up
Problem: Test kit
Comments: "This facility provided up-to-date test strips and sent a picture to the Health Department as proof. CORRECTED."
Wayback Burgers, 5021 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: March 7
Inspection type: Routine
Problem: Food temperature
Comments: "At the time of inspection, the small glass door cooler at the shake station was found holding milk and whipped cream spray at 48 F. Ensure that all TCS foods are kept at 41 F or below or 135 F or above at all times. The PIC stated the milk and whipped cream had been out for less than 4 hours. These were placed in the walk-in cooler to cool back to 41 F. Employees were asked to not store TCS foods like whipped cream and milk in the front cooler until it was verified to be properly working. CORRECTED. A follow-up will occur to see that the cooler is properly working again. This is a chronic violation, but it was triggered by improperly held hot food items in the past two instances. The Barry-Eaton District Health Department will determine if certain enforcement actions, such as a risk control plan, are to be used to address this issue."
Violation: Priority
Problem: No written procedures
Comments: "At the time of inspection, grilled onions were observed held on a prep cooler next to the cook line at 65 F. The PIC stated these had been cooked around two hours prior, and that employees grill up onions in advance every day, grilling them again when an order requires them. There is no policy in place for holding these onions without temperature controls at this time. Ensure that any time/temperature controlled for safety (TCS) foods held without temperature controls have a written policy on file, with proper time marking. The owner of the facility will be made to fill out and submit a time alone as a public health control (TPHC) policy, to be approved by the Barry-Eaton District Health Department. A follow-up will occur."
Violation: Priority foundation
Problem: Water not hot enough
Comments: "At the time of inspection, the hand sink in the men's restroom was only able to provide water as hot as 70 F, after being ran for several minutes. Ensure that all hand sinks in the facility have the capability to supply hot water of at least 100 F for proper handwashing. Repair or adjust the hand sink so that it provides hot water within 10 days. A follow-up will occur."
Wing Snob, 645 Menard Drive, Lansing
Violation: Priority
Inspection date: Feb. 6
Inspection type: Routine
Problem: Food temperature
Comments: "At the time of inspection, the cooler at the front counter was found to be holding TCS (time/temperature controlled for safety) foods, including cheesecake and cole slaw, above 41 F. Ensure that TCS foods are maintained at 41 F or below or 135 F or above at all times. It was found that some of the cole slaw was 40 to 43 F, and the cheesecake was around 46 F. The PIC stated that all of the items had been brought out from the walk-in cooler or freezer around 3.5 hours prior. The foods were moved back to the walk-in cooler and freezer to quickly come down to 41 F and below again. CORRECTED."
Violation: Priority foundation
Problem: No paper towels
Comments: "The hand sink in the back of the facility near the three compartment sink was found to not have any paper towel at the time of inspection. Ensure that every hand sink is kept stocked with paper towel at all times. The PIC restocked the dispenser with paper towel. CORRECTED."
World Buffet & Grill, 5002 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: March 6
Inspection type: Routine
Problem: Food temperature
Comments: "At the time of inspection, the facility's prep area was observed holding a carton of eggs reading 56 degrees F. TCS (time/temperature control for safety food) shall be held at 41 degrees F or below. The PIC stated the eggs were brought out at 10 a.m. due to them being out less than four hours the PIC moved the eggs back into walk-in cooler to cool down. CORRECTED."
Violation: Priority
Problem: Fish draining
Comments: "At the time of inspection, the facility's prep area was observed draining a large container of raw fish with a plastic lid and two cardboard boxes filled with plastic vegetable oil on top of the raw fish. Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be durable, CORROSION RESISTANT, and nonabsorbent. The PIC was informed to drain the fish the facility shall use (in) materials that are durable, corrosion resistant, and non-absorbent. The PIC removed the cardboard and plastic lid and cleaned a prep-sink out to finish draining the raw fish. CORRECTED."
Violation: Priority
Problem: No soap
Comments: "At the time of inspection, the facility's employee was observed washing hands at hand sink without soap. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HAND WASHING SINK that is equipped as specified. The PIC provided soap and re-informed employees of hand washing policies. The employee washed hands again with soap. CORRECTED."
Violation: Priority foundation
Problem: No hand soap
Comments: "At the time of inspection, the facility's hand sink located in the sushi cook line area was observed without hand soap. Hand sinks shall be provided with hand cleaning liquid, powder, or bar soap. The PIC provided hand soap during inspection. CORRECTED."
Zaytoon Mediterranean Grill, 940 Elmwood Road, Lansing
Violation: Priority foundation
Inspection date: Feb. 8
Inspection type: Partial or follow-up
Problem: Date marking
Comments: "At the time of inspection, some items were observed to have date-marking stickers, but not all, in the bottom of the prep cooler. It was discussed with the PIC to individually mark all RTE TCS food items held in the facility for 24 hours or more with a date mark. Prep dates were added to all necessary foods at the time of inspection. CORRECTED."
Violation: Priority foundation
Problem: Food temperature
Comments: "At the time of inspection, the facility was found to have most items in the top of the prep cooler at acceptable temperatures, between 41 and 43 F. The facility closes for an hour or two between lunch and dinner service. In this time, the PIC places lids over all of the cold items left in the top well of the prep cooler. Hummus was around 47 F at start of inspection but was stated to have been made in the last two hours. This was rapidly cooled with ice to 39 F. The facility is continuing to use cold holding logs, and the third-party food safety consultant, who was also present at the start of inspection, stated that there are new, better-fitting lids on the way to keep food cold. 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 for February and March: No soap, warm eggs found
