Inspectors cite 46 Birmingham-area eateries in November for priority violations

Sharon Dargay
Hometown Life
Health inspectors typically make two annual inspections to commercial kitchens per year, including restaurants, food trucks, VFW posts and more.

Oakland County Health Division in October inspected 62 Birmingham-area establishments that serve food to the public and cited 46 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.

All Seasons of Birmingham, Holy Name School, Pierce Elementary School food service, and Senior Meals on Wheels, all in Birmingham, had no violations. Quarton Elementary School food service, and St. James Episcopal Church, both in Birmingham, incurred less serious violations.

Bloomfield Christian School and Reflections Cafe in Bloomfield Hills had no violations. Cranbrook Institute of Science food service and Vaughan Middle School food service had less serious violations

In Bloomfield Township, Eastview Elementary School food service had no violations, and Kaku Sushi and Poke, West Maple Elementary School food service, Wing Lake Developmental Center, Panera Bread #1134 on Telegraph, and St. Regis Catholic School had less serious violations. 

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 November:

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Birmingham

Big Rock Chop House, 245 S. Eton

1. A container of window cleaner was stored next to food oil below the prep sink in salad area and a knife was stored in sanitizing solution next to a steamer on the cook line. Poisonous or toxic materials shall be stored so they can’t  contaminate food, equipment, utensils, linens, and single-service and single-use articles. The chemical was moved away from food and equipment. 

2. Cheese-stuffed olives at the main bar were at a temperature of 60 degrees for three hours and cheese-stuffed olives at the cigar bar had a temperature of 60 degrees for two hours. Several kinds of cheese in the cooler drawer beneath the flat top grill were holding at 45-48 degrees for about two hours.  Potentially hazardous foods must be held at 41 degrees or below or 135 degrees or above. The foods were moved to a cooler.

3. The soda gun holster at the bar had an insufficient air gap between the drain line and floor drain at main bar ice bin. A direct connection may not exist between the sewage system and a drain originating from equipment in which food , portable equipment , or utensils are placed.  An air gap must be created. A follow-up inspection was set. 

4. Raw steak was stored above ready-to-eat foods and raw fish was next to ready-to-eat foods in a cooler. All raw animal foods must be stored below and away from cooked and ready-to-eat foods to prevent possible contamination. Raw animal foods must be stored according to cooking temperature. The person-in-charge moved the raw items and stored them according to cooking temperatures and away from ready-to-eat foods.

Birmingham Donuts Inc., 33588 Woodward Ave.

1. Five packages of deli ham were past their use-by dates. They were discarded.

2. The shut-off valve of the chemical tower was located down stream of an atmospheric vacuum breaker at the mop sink. An approved back flow prevention device subsequently was installed. 

3. A container of alcohol wipes stored above food items on back doughnut prep table. They were moved to an appropriate storage location. 

Birmingham Ice Arena, 2300 E. Lincoln

There was an insufficient air gap of less than 1 inch between the floor drain and drain line of the small ice machine. The person in charge created an air gap of at least 1 inch.

Brooklyn Pizza, 111 Henrietta

The meat and cheese slicer in the basement was soiled for more than four hours. It was placed in the dish area to be washed, rinsed, and sanitized. 

Derby Middle School Food Service, 1300 Derby Road

1. Hummus, sliced pepperoni, and sliced salami were past their use-by dates, and a container of salsa had been open for an unknown amount of time. They were discarded. 

2. Vegetable oil was stored near a wiping cloth bucket containing sanitizing solution. The chemical was moved and stored in an appropriate location. 

Forest Grill, 735 Forest

1. Three containers of yogurt were past their use-by dates. They were discarded. 

2. Raw bacon, raw fish, and raw shell eggs were stored above and next to ready-to-eat foods. The animal products were moved away from and below the ready-to-eat foods, and were arranged according to cooking temperatures. 

3. Copper-lined mugs were stored at the bar. Copper and copper alloys such as brass may not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a back flow prevention device and a carbonator. The mugs were removed from the restaurant. 

4. A mounted can opener was soiled for an unknown amount of time. The item was placed in the dish area to be washed, rinsed, and sanitized. 

5. There were insufficient air gaps of less than 1 inch between the flood rim of drain and end of drain line at the ice machine in the basement and the ice bin at the main bar. Air gaps were provided for both locations.  

Greek Island Coney Restaurant, 221 Hamilton

1. A box of raw sausage was stored on top of raw shell eggs and raw chicken was stored next to ground beef in the walk-in cooler. The person-in-charge moved all of the noted items and stored them according to cooking temperatures and away from ready-to-eat foods.

2. Gyro meat on the kabob rotator was holding at 85 degrees for more than four hours and cooked chicken was holding at 125 degrees in a warmer drawer for approximately two hours.  The gyro meat was discarded and the chicken was reheated to 165 degrees, to hold at 135 degrees. 

3. Chemical spray bottles were stored on top of single-use articles in the front counter below the juicer. The chemicals were moved to an appropriate storage location. 

Holy Name Church, 630 Harmon

An open container of feta cheese without a date mark had been open for an unknown amount of time. It was discarded. 

Jet’s Pizza, 151 N. Eton

A wiping cloth bucket and spray bottle with sanitizer were stored directly on a prep table on the pizza line. WD-40 was stored on a back prep table next to the  walk-in cooler with active food prep observed. The chemicals were moved to an appropriate storage location. 

Market North End, 474 N. Old Woodward

1. Two sheet trays of cooked ribs that had been prepared the previous day were wrapped in foil and holding from 47-48 degrees in a walk-in cooler. A covered sheet tray of cooked pork that was prepared the previous day was holding at 45 degrees in the walk-in cooler.  A covered sheet tray of cooked chicken that had been prepared the previous day was holding from 44-47 degrees. The foods were discarded.

2. There were uncovered lemons and limes at the bar. The person in charge covered them.

3. Raw fish was stored next to ready-to-eat foods in a cook line cooler and  next to raw chicken in a one-door reach-in cooler.  Raw shell eggs were next to ready-to-eat foods in a cooler in the pizza prep area, and raw bacon was next to ready-to-eat foods in a walk-in cooler. The person-in-charge moved all of the raw animal products and stored them according to cooking temperatures and away from ready-to-eat foods.

4. Sliced tomatoes held at 45 degrees overnight. Cooked ribs held overnight at 44-51 degrees.  They were stacked above the chill line of the cooler. Egg wash held at 54 degrees for less than one hour. The egg wash was moved to a walk-in cooler and the other foods were discarded. 

5. There was an insufficient air gap of less than 1 inch between the drain line and the floor drain at the ice bin in the serving area. An air gap subsequently was provided. 

6. An unapproved insect control device was in the basement food storage area. The person in charge voluntarily discarded it. 

Our Shepherd Lutheran School, 1658 E. Lincoln

Raw shell eggs were stored next to ready-to-eat foods in an upright cooler. The eggs were moved away from the ready-to-eat food.

Svenska Café, 930 E. Maple 

There was an insufficient air gap of less than 1 inch between the floor drain and drain on the in counter blender rinser. An air gap subsequently was provided. 

The Reserve, 325 S. Eton

Half and Half was past its discard date. It was discarded. 

The Sheridan at Birmingham, 2400 E. Lincoln

1. A container of sour cream was past its use-by date. It was discarded. 

2. A package of sliced deli meat had no date mark and two packages of cooked flank steak were past their date marks. All were discarded. 

3. There was an insufficient air gap of less than 1 inch between the floor drain and the drain line at the steam table at the cook line. An air gap subsequently was provided. 

Tomatoes Apizza

1. Several containers of buttermilk were past their use-by dates. They were discarded. 

2. Fresh mozzarella cheese was at 48 degrees for 90 minutes. It was placed in a cooler. 

Tropical Smoothie Café, 33353 Woodward Ave., 

1. Blenders and lids were noted in the rinse sink after rinsing. An employee said blenders, are washed, rinsed and sanitized every two days. Cutting boards are being wiped with sanitized cloths only on a regular basis according to an employee. Operators washed, rinsed and sanitized blenders, lids, and cutting boards. Store policy was reviewed and indicates that frequency of blender washing, rinsing, sanitizing is once every two hours. 

2. Chemical cleaners were stored on wire rack shelving above clean utensils in the back kitchen area.

Whistle Stop Diner, 501 S. Eton

1. Raw ground turkey and raw pooled eggs were next to ready-to-eat food and raw chicken was next to raw ground meat in a cooler. The raw animal products were moved away from the ready-to-eat foods. 

2. Cooked sausage had a temperature of 65 degrees for an hour and cooked potatoes were holding at 65 degree for less than an hour. The foods were moved to a walk-in cooler. 

3. Facility-made soup was past its discard date. It was discarded. 

4. The meat slicer was soiled for an unknown amount of time. It was placed in the dish area to be washed, rinsed, and sanitized. 

Bloomfield Township

Birmingham Athletic Club, 4033 W. Maple

1. Pepto-Bismol,  pain killers, and cold medicine were on the counter top above food. They were moved to an appropriate location. 

2. Thirteen cartons of half and half, three cartons of burrata cheese, two packages of paneer cheese and a container of ricotta cheese were past their discard dates. They were discarded. 

3. Raw bacon, raw ground beef, and raw clams were stored above ready-to-eat food, and raw whole muscle beef was stored next to ready-to-eat foods. Employees moved all the noted raw animal products below and away from all ready-to-eat foods.

4. Red pepper aioli, buffalo dip, chickpeas, spiced buttermilk dressing, and tartar sauce were past their discard dates. They were discarded. 

5. A wall-mounted food chopper was soiled with dried-on food debris. The  person in charge was not sure when it was last cleaned. It was moved to a ware washing area to be washed, rinsed, and sanitized. 

6. A funnel was placed in the floor drain eliminating the air gap that should exist between the floor drain and the steamer drain line. A follow-up inspection was set. 

Birmingham Country Club, 1750 Saxon Drive

1. Two containers of ricotta cheese were past their discard dates. They were discarded. 

2. Raw shell quail eggs were stored above produce and raw shell eggs were stored in a container with cheese and vegetables. Raw turkey burgers were stored next to veggie burgers and sliced onions, cooked lobster was next to raw salmon, and raw fish was stored next to cooked crab. All raw animal products were moved away from and below the ready-to-eat foods.  

3. House-made whipped cream and ranch dressing was at 45-46 degrees overnight in a cooler. Shredded cheese was at 48 degrees for less than two hours. Zip sauce was holding at 118 degrees for less than one hour. House-made beef jerky was stored at room temperature for several days on a counter.  The shredded cheese was placed in a cooler. The zip sauce was reheated to 165 degrees and held above 135 degrees. The other foods were discarded. 

4. The iodine sanitizing dish machine in the main bar had no iodine. The iodine sanitizing was not functioning at the pub dish machine. Both machines worked properly after being serviced. 

5. A chafing fuel can was located above green beans in the bakery area. Several boxes of containing chafing fuel were stored next to single-service articles and above single-service plates in the basement storage area. A wiping cloth bucket containing sanitizer was stored next to cooking oil on the cook line below cook top. All chemical items subsequently were moved to appropriate locations. 

Birmingham Covington 3-8 food service, 1525 Covington

Four cantaloupes had a mold-like growth. They were discarded. 

Bloomfield Hills High School, 4200 Andover

1. Broccoli soup had a mold-like growth. It was discarded. 

2. Cooked steak strips had a temperature of 84 degrees for less than one hour. They were reheated to 165 degrees.

3. Foil was wrapped around the drain line of the Alto-Sham combi oven, eliminating the air gap. The foil was removed and an air gap of at least 1 inch was provided. 

Bloomfield Hills Middle School, 4200 W. Quarton Road

Sour cream was past its discard date. It was discarded. 

Brother Rice High School, 7101 Lahser

1. An employee was observed not washing their hands before donning new gloves after removing soiled gloves. The inspector spoke with the employee who subsequently was observed washing hands when required. 

2. An employee was observed washing their single-use gloves. The inspector spoke with the employee who was then observed discarding their gloves when necessary.

3. Quaternary ammonia sanitizing solution at the three compartment sink for ware washing was  at a concentration too high, over 500 ppm per the test strip. The person in charge replaced  the sanitizing solution in the three-compartment sink to provide a sanitizer at a concentration according to the manufacturer recommendations, 400 ppm per the test paper.

Café ML, 3607 W. Maple

A gallon of milk was held past its discard date. It was discarded. 

City Scape Deli Inc., 877 W. Long Lake Road

1. A package of fresh mozzarella was past its manufacturer’s use-by date. It was discarded. 

2. A tabletop can opener blade was soiled with dried-on food and a meat slicer was in constant use for more than four hours. Both were washed, rinsed, and sanitized. 

Conant Elementary School food service, 4100 W. Quarton Road

A spray bottle of chemicals was stored directly next to single-use food bags and single-use food foil by the cook line. They were moved to an appropriate location. 

Dairy Queen, 6622 Telegraph

Vanilla ice cream and chocolate ice cream were past their use-by dates. They were discarded. 

Detroit Country Day School Junior School/Plum Market, 3600 Bradway Boulevard

Facility-made ranch dressing was beyond its discard date. It was discarded. 

Detroit Country Day School Lower School/Plum Market, 3003 W. Maple

The chemical tower shut off valve was downstream of the atmospheric vacuum breaker on the mop sink faucet. A back flow prevention device subsequently was installed on the mop sink faucet. 

Forest Lake Country Club, 1401 Club Drive

1. Cases of tomatoes in bakery area and produce/meat area appeared spoiled and had mold-like growth. The crème fraiche appeared separated and spoiled. Fresh mozzarella and pasteurized eggs were past their discard dates. Mango, berries, melon, lettuce, tomato and onion and an open package of Swiss cheese had mold-like growth. Raw beef filet appeared discolored. Whipped cream, ricotta cheese, crème fraiche, yogurt, Alohuette cheese and a wheel of cheese were past their discard dates.  Butternut and spaghetti squash appeared rotten and covered in mold- like growth. A case of lettuce appeared wilted with slime-like growth. A bottle of vermouth and a bottle of triple sec behind the main bar contained fruit flies. All were discarded. 

2. The following instances of cross contamination were noted: raw salmon was on a tray of seared scallops and stored next to raw chicken, raw beef was stored next to cooked, cooked BBQ beef was next to raw beef, pastured eggs were stored with raw shell eggs. The foods were rearranged to eliminate contamination. 

3. Bolognese sauce, facility-made beef stock, facility-made remoulade sauce, facility-made Korean sauce, facility-made ranch dressing, a container of crème fraiche, and an open package of salami, were past their use-by dates. They were discarded. 

4. Waffle irons, a con opener blade, utensils, and a blender all were soiled. They were washed, rinsed, and sanitized. 

5. The drain line for the cold holding table had no air gap. Drain line extends into splash cup. The cup was removed and an air gap was provided. 

6. Many fruit-type flies were observed at the main bar in the dining room, the prep/bakery area, the mop room, the cook line, and in the dish room. During a re-inspection no fruit flies were observed. The facility is working with a pest control company.

Golden Crown, 43239 N. Woodward Ave.

1. A gallon of milk was past its discard date. It was discarded. 

2. Raw beef was stored directly above ready-to-eat sauce. Raw chicken was stored above raw  beef. Raw shell eggs were stored next to ready-to-eat noodles and bean sprouts.  A carton from raw shell eggs were stored on ready-to-eat foods. Utensils were stored on a carton from raw shell eggs. The person in charge moved the raw animal products away from the ready-to-eat foods and discarded the cartons. 

3. A bowl of cooked rice had a temperature of 82 for two hours and a bowl of bean sprouts had a temperature of 56 for less than an hour. A bowl of raw pooled shell eggs had a temperature of 63 degrees for less than an hour.  The items were moved to a cooler to chill rapidly to 41 degrees. 

4. Plastic was wrapped around the drain line of the three-compartment sink, eliminating the air gap. The person in charge removed the plastic and provided an air gap of at least 1 inch between the end of the drain line and the flood rim level of the floor drain. 

5. A handheld lighter filled with lighter fluid was stored with food and three bottles of chemicals were stored above clean linens and aprons. The person in charge moved all the noted chemicals and stored them below and away from all food, equipment, utensils, linens, and single-use items.

Harlan Elementary School food service, 3595 N. Adams

Yogurt parfaits had a temperature of 46 degrees overnight. Black beans, chickpeas, cut lettuce, various cheeses, several boxes of yogurt, several yogurt parfaits, and cheese sticks had temperatures from 46-50 degrees overnight. They were discarded. 

Hungry Howies Pizza #77, 1615 S. Opdyke

1. Several containers of garlic sauce had a temperature of 70 degrees for an unknown amount of time. They were discarded. 

2. Pizza cutters and spatulas were in constant use for more than four hours. They were washed, rinsed and sanitized. 

3. A bottle of chemicals was stored above single-use cardboard pizza boxes and several bottles were stored next to food. The chemicals were moved to an appropriate location. 

IHOP 5322, 2187 S. Telegraph

1. A bottle of chemicals was stored next to the ice machine. The chemicals were moved to an appropriate location. 

2. Several containers of ham, cut tomatoes, several containers of various cheeses, raw steak tips, cooked chicken, mashed potatoes, hard boiled eggs, raw chicken, and raw ground beef were holding from 48-55 for six or more hours. The food was discarded. 

3. Raw ground beef was stored directly above raw steak. The person in charge moved the raw animal products away from ready-to-eat foods and arranged them according to cooking temperatures. 

International Academy food service, 1020 E. Square Lake Road

1. Feta cheese stored in a walk-in cooler was past its use-by date of Oct. 11, 2018. It was discarded. 

2. A case of raw shell eggs was stored above ready-to-eat food items. The eggs were below the ready-to-eat foods. 

3. Feta cheese stored in a two-door reach-in cooler was past its facility-provided date mark of Aug. 21. It was discarded. 

Life Time Athletic Life Café, 4106 Telegraph

1. Cooked ginger chicken, deli ham, cooked chickpeas,  cooked squash, cooked mushrooms, two containers of spicy tomato sauce,  hummus, cooked butternut squash, and tuna salad  were past their discard dates. Cooked zucchini, cooked rice, cooked quinoa, tomato sauce, and cooked artichokes had no date marks. The food was discarded. 

2. The chemical tower shut-off valves were downstream of the atmospheric vacuum breaker on the mop sink faucet. A back flow prevention device was installed on the mop sink faucet. 

3. Several spray bottles of chemicals were stored with boxes of single-use food-grade gloves on the storage shelves. The chemicals were moved to an appropriate location. 

Marian High School, 7225 Lahser,

1. Cooked chicken stored above the chill line of a cooler at the sub station,  had a temperature of 67 degrees for less than an hour. It was moved to another cooler to chill rapidly. 

2. Tomato soup was held past its discard date. It was discarded. 

Oakland Hills Country Club #1, 3951 W. Maple

1. Containers of milk/cream mixture and a container of house-made horsey sauce were past their discard dates. They were discarded. 

2. Frozen raw fish and uncooked/fresh cranberry sauce were vacuum sealed (ROP) in the facility and stored under in freezer without a HACCP plan. The chef included raw frozen fish and cranberry sauce on an HACCP plan. 

Peters Palate Pleaser, 1087 W. Long Lake

1. Ready-to-eat cooked shrimp was stored  on top of raw whole muscle beef and ready-to-eat hot dogs were stored on top of raw bacon. The raw animal products were moved away from ready-to-eat foods and were arranged according to cooking temperatures. 

2. Meat sauce, cooked chicken, tomato sauce, tomato puree, cut tomatoes, diced tomatoes, and cooked artichokes had temperatures from 49-53 degrees for less than two hours. The foods were moved to a cooler to chill rapidly to 41 degrees. 

3. A bottle of chemicals was stored above clean equipment and food, several bottles of chemicals were stored next to and above clean linens, and canisters of chafing fuel were stored on clean plates. The chemicals were moved to an appropriate location. 

Rusty Bucket Restaurant and Tavern, 42874 Woodward Ave.

1. A carton of half and half was past its discard date. It was discarded. 

2. Unapproved plastic shopping bags lined metal pans for flour and bread crumbs at fryer station. The chef removed the bags. 

3. The drain line for the ice bin at the wait station in the kitchen did not have an air gap. It extended into the floor drain. An air gap of at least 1 inch should be provided. 

4. A box of sanitizer was stored next to clean pans and a bottle of degreaser was stored next to clean food equipment. The chemicals were moved to an appropriate location. 

Starbucks #2505, 3584 W. Maple

The spray arm at the three-compartment sink had no air gap. An air gap of at least 1 inch should be provided between the end of the spray arm and the top of the flood rim of the sink 

Wabeek Country Club, 4000 Clubgate Drive

1. Berries found in a downstairs cooler had mold-like growth. They were discarded.

2. Raw steaks were stored above tofu on a speedrack. The raw steaks were moved away from the tofu.

3. The underside of a large mixer was heavily soiled and there was garbage in the downstairs ice bin. Both items were washed, rinsed, and sanitized. 

Bloomfield Hills

Academy of the Sacred Heart, 1250 Kensington 

1. Two containers of milk were past their discard dates. They were discarded. 

2. Raw eggs were stored with ready-to-eat foods in the walk-in cooler. The eggs were moved away from the ready-to-eat foods. 

3. A sanitizer bucket was stored above clean utensils on the portable rolling cart outside the walk-in cooler.  An open box of  sterno containers was stored on top of a box of single-use items.  A lighter was stored in direct contact with a knife on the prep table. The chemicals were moved to an appropriate storage area. 

Bowers Academy, 1223 E. Square Lake Road

1. There was a bag of spoiled carrots in a reach-in cooler. It was discarded. 

2. A carton of raw shell eggs was stored on a shelf next to a water bottle and carrots in a cooler. The water and carrots were moved to a shelf above the eggs. 

Cranbrook Kingswood Middle School for Girls, 39221 Woodward Ave.

1. Cooked potatoes were at 55 degrees for two hours, and facility-made ranch dressing with buttermilk had a temperature of 46 degrees for two hours. The foods were placed in a cooler to chill rapidly to 41 degrees.  

2. A pizza cutter utensil was stored between uses inside a wiping cloth bucket on the cook line. A container of detergent was stored above clean equipment on a shelf above the clean side of the drain board of the dish washing machine. The pizza cutter was placed at the dishwashing machine to be washed, rinsed, and sanitized. The container of detergent was stored below and away from clean equipment. 

St. Hugo of the Hills food service, 380 Hickory Grove Road

Chemicals were stored next to single-service items in the storage room. The chemicals were moved to an appropriate location.

Contact Sharon Dargay at sdargay@hometownlife.com