Restaurant inspections for Washtenaw County in January 2016

The Washtenaw County Public Health Department’s restaurant inspections for January, 2016 are in. Of the 160 restaurants and food service facilities inspected in January, 28 had two or more priority violations, which are the most serious violations that are most likely to lead to food-borne illness.

Nine restaurants this month had three or more priority violations, and two restaurants had six priority violations.

This month, 96 restaurants had zero priority violations, and 19 restaurants and institutions had no violations at all: Wendy’s on Washtenaw Ave., Westminister Presbyterian Church, Biggby Coffee on Platt Rd., Burger King #1025 on Zeeb Rd., Chelsea Comfort Inn – Breakfast Center, Chelsea Wellness Center, Comfort Inn Conference Center in Chelsea, The Espresso Bar, First United Methodist Church in Saline, Immaculate Conception Church in Milan, Joe’s Java @ St Joe’s Mercy Hosp-Chelsea, Mighty Good Coffee at Arbor Hills, The Morning Owl Coffee Corp in Milan, Ollies Pizza in Manchester, Red Robin Gourmet Burgers – Ann Arbor, Ruby Tuesday #7613 in Saline, St. Paul Lutheran Church in Ann Arbor, Surf City Squeeze, Briarwood Mall, Treehouse in Chelsea, UA 190 – IBEW 252, and Yoggie’s Frozen Yogurt.

Below is a searchable table of January 2016 inspection results. You can search by restaurant name or city, or you can click the search button without selecting either restaurant name or city to get a list of all results. Each of the columns in the table is sortable by clicking on the column header.

You can follow this link to search the Washtenaw County Public Health Department’s restaurant inspection reports to see specific details about the violations noted by the inspectors. A description of the different types of violations can be found at the end of this post.

Here are excerpts from the January restaurant inspection reports, with a focus on the restaurants with the largest number of priority violations:

Sleep Inn Suites (1230 Dexter St, Milan) had nineteen violations in the January report, six of which were priority violations.

  • Several enamelware crock pots found in the facility for sausage gravy service etc. Enamelware is not approved for use in a food service establishment. To correct replace with stainless inserts or approved commercial food grade bag liners. You may also replace with NSF approved heat n serv or equivalent units.
  • The PIC (person in charge) was not able to demonstrate knowledge in basic food safety including cold holding temperatures, dishwashing procedure, employee health and allergens. In order to operate a food service establishment safely, the PIC must be able to demonstrate knowledge in basic food safety. To correct enrol in a food safety course within 30 days .
  • Observed food employee to be washing utensils improperly without sanitizing. In addition upon discussion employee was unable to properly detail the manual dishwash operation correctly. All food contact surfaces must be properly washed, rinsed and sanitized using a 3 step process and proper sink set up for immersed washing, rinsing and sanitizing to properly clean and sanitize all food contact surfaces. To correct implement the approved manual dishwash procedure as indicated above.
  • Raw shell eggs found stored above numerous ready to eat foods including pastries, juices, cream cheese and butter. Raw shell eggs must be stored below ready to eat foods. Corrected by discarding the entire cooler at time of inspection (due to temperature violations). When the unit is restocked make sure raw shell eggs are stored on the bottom below and away from ready to eat foods. A paper with hand written instructions for checking hard boiled eggs was found sitting on top of the eggs. Do not put memo paper or anything else in direct contact with the food that might cause contamination of the food. Discontinue this practice immediately. Corrected by discarding all foods in the entire cooler including eggs due to temperature violations as previously indicated.
  • Assorted potentially hazardous foods in upright cooler in the kitchen found at 44-46 degrees f and in the small cooler on the counter at 46-48 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below to minimize potential for bacterial growth and toxin production corrected by discarding all potentially hazardous foods at time of inspection.,
  • Cleaners found stored in cabinet with serving platters. Cleaner found on counter in prep area. Grill with propane tank found stored on top of refrigerator. Cleaners and chemicals and propane must be stored in a separate designated location away from food equipment and prep areas. To correct relocate the cleaners to an approved location away from food equipment and prep areas.
  • The plumbing is not maintained according to law in the kitchen. All plumbing is required to meet law and code. To correct repair plumbing as discussed.

Follow-up inspection on 1/26/16:

  • Sausage gravy found in domestic fridge/freezer at 46 degrees f. Assorted potentially hazardous food in the small upright cooler on the counter at 45-47 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below to minimize potential for bacterial growth and toxin production. Corrected by pic discarded assorted potentially hazardous food and sausage gravy

Li’s China One (1047 Emerick St., Ypsilanti) had 18 violations in the January Report, six of which were priority violations.

  • The facility is using a shop press that is not approved as food equipment to press cabbage. This is not an approved food grade equipment. In addition it is leaking hydraulic fluid which can contaminate the food. The water run off is also being discharged onto the floor and into a floor drains. Discontinue use of this equipment immediately and provide an approved cabbage press. Correct as indicated above.
  • Unapproved insecticide found in the facility. Discontinue use of this product, as it is not approved for use in a food service establishment. Correct as indicated above.
  • Observed utensils and dirty pans in food prep sink waiting to be cleaned. Employee indicates dishes are washed in this sink. This in not a correct process for manual dishwashing. Use a 3 step process of wash, rinse and sanitize in the 3c sink for proper manual dishwashing, making sure utensils are sanitized after cleaning. Correct as indicated above.
  • Raw foods found improperly stored in walk in cooler with chicken above beef and eggs above vegetables and unorganized. Raw foods have to be stored so that the food requiring the highest cook temperature ie chicken is on the bottom and beef above that and then eggs then vegetables and ready to eat foods. This storage is required to minimize potential for contamination of foods not requiring the same cook temperatures. Correct by reorganizing the cooler as discussed, indicated above and per the chart on the wall by the cooler. The facility reuses bags that raw sprouts and raw beef are delivered in for storage of other foods.. This is prohibited. These bags are not reusable. Discontinue this practice immediately to minimize potential for cross contamination of foods you are storing in these bags. Correct by discarding all of these bags immediately and providing approved food grade storage bags.
  • Raw chicken in batter sitting out at room temperature at 53 – 62 degrees f awaiting prep. Potentially hazardous foods must be maintained at 41 degrees f. If not immediately prepping and then cooking place back into cooler to maintain temperature control. Corrected by finishing cook process. Unclear as to how long chicken was out but not more than 1 hour. Egg rolls found sitting out at room temperature at onset of inspection. Pic placed back into the cooler when inspector walked in. Egg rolls were temped at 45 degrees. Corrected by egg rolls being discarded at time of inspection.

Sabor Latino (211 N. Main St. Ann Arbor) had 12 violations in the January report, four of which were priority violations.

  • Observed chips being stored in non-food grade containers (Rubber made bins). 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: (P) (A) Safe; (P) (B) Durable, CORROSION RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct discard all chips bins and provide food grade and use containers.
  • Observed the following dish washers at less than 10ppm chorine: 1. Kitchen dish machine. 2. Bar dish machine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under # 4-703.11(C) shall meet the criteria specified under # 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions. To correct repair both machines to provide 50-100ppm chlorine. Partial correction: 1. Kitchen dish machine was adjusted and provided 50ppm chorine. Not corrected: 2. Bar dish washer.
  • Observed the following potential cross contamination in the two door reach-in cooler by the cook line: 1. Raw chicken with and next to ready to eat foods. 2. Raw chicken with raw beef. 3. Raw chicken with raw fish. 4. Raw beef with ready to eat foods. 5. Raw eggs with ready to eat food. FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. To correct retrain staff on raw food storage and organize cooler with raw foods stored by final cook off temperatures. Partial correction: Cooler was rearranged by final cook off temperatures. Not corrected: Retraining of staff.
  • Observed food not reheated to 165f for 15 seconds and in a steam table designed for hot holding and not reheating. Food was a meat based sauce at 112F. Reheating for hot holding as specified under ## (A) – (C) of this section shall be done rapidly and the time the FOOD is between 5*C (41*F) and the temperatures specified under ## (A) – (C) of this section may not exceed 2 hours. (P) To correct all food that is to be reheated shall be reheated to 165F for 15 seconds before placing into the steam table. Corrected: Food was reheated on the cook top to 190F.

Follow-up inspection 2/05/2016:

  • Corrected: Observed food grade containers in use.
  • Corrected: Observed noted item sanitizing at 50ppm chlorine.
  • Corrected: Observed all items stored properly.

Dibellas Old Fashioned Submarines (904 W. Eisenhower Pkwy) had 15 total violations, three of which were priority violations.

  • Found a hose connected to the hose bibb above the mop sink faucet which lays in the mop sink without back flow prevention device. To correct install a hose bibb vacuum breaker on hose bibb.
  • Observed live ants on the floor under the handsink by the baking area. To correct keep areas clean, in good repair, and have pest control company treat areas.
  • Found stacked containers of raw beef stored next to covered containers of ready to eat (rte) food, cooked sliced chicken on the bottom shelf in the walk in cooler. Pic corrected by having employee move chicken to another shelf away from raw meats. Pic has been instructed to monitor and ensure RTE food is not next to or below raw meats.
  • Found time/temperature control for safety (TCS) food, cartons of milk 52 f in the sliding glass door reach in cooler in the front counter area. Pic has been instructed not to use this cooler to hold TCS food until repaired/replaced to hold TCS food at 41 f. Found TCS food, various sandwich lunchmeats (ham, turkey, beef) and cheese slices 49 to 50 f, stored above fill line of containers in the top portion of the right 2 door prep top cooler. Note: TCS food below fill line of containers were 41 f. Pic corrected by having employee reduce levels of food in containers as they were just restocked. Pic has been instructed to monitor and ensure containers are not overfilled and food is held at 41 f.

Mediterrano (2900 S. State Street #7) had 13 violations in the January report. Three were priority violations.

  • Found the quat dispenser water supply line connected to cold water supply and quat sanitizer flowing from dispenser at 49 f below minimum temperature of 75 f. To correct provide quat sanitizer that is at least 75 f, that is connect quat sanitizer dispenser to hot water supply.
  • Found raw beef patties and calamari stored next to ready to eat foods (gyro meat and cooked meat slices) on the lower shelf in the 1 door glass reach in cooler. Pic corrected by relocating ready to eat food on shelves above raw meats. Found a pan of raw beef steaks stored next to ready to eat foods, requiring little to no cooking (broccoli and onions) in drawer of the 4 drawer under the counter cooler. PIC corrected by relocating raw beef steaks away from ready to eat foods.
  • Found an opened, but tied bag of Greek orzo contaminated with live beetles and surrounding dry food items in the same storage tub contaminated with beetles. PIC states these items are old and no longer used, and had employee discard all foods contaminated with beetles. PIC has been instructed to monitor and ensure food is protected and discarded if old and contaminated.

Nirmal Enterprise (2876 Washtenaw, Ypsilanti) had 13 violations in the January report. Three were priority violations.

  • The following food contact surfaces were found to be soiled to sight and touch and are not being cleaned at the required frequencies: the interior of the rice warmer, the cutting boards, the rolling, pin, the prep tables, the interior of the prep unit and shelves in the prep unit, the can opener. Foor contact surfaces, equipment and utensils are required to be clean to sight and touch and on a cleaning frequency as indicated above to minimize potential for contamination of food. To correct clean now and place on a more frequent cleaning schedule as required by the food code.
  • Burn spray found stored with food on shelf above the prep area. Discontinue this practice and keep burn spray and first aid supplies stored away from prep areas and foods to minimize potential for contamination of food and prep areas. Corrected by discarding the burn spray at time of inspection.

Palm Palace (2370 Carpenter Rd., Ann Arbor) had 11 total violations in January, three of which were priority violations.

  • Found the drain line of the basement ice machine draining into a receptacle without air gap. Found the drain line of the produce walk in cooler draining into a receptacle without air gap. To correct provide and air gap of at least 1 inch from the drain lines and rim of the receptacle.
  • Use a chlorine test kit and found dishwashing machine not chlorine sanitizing dishes. Employee corrected by first discovering chemical feed tube was not completely in holder and therefore could not reach chlorine sanitizer, changed chemical sanitizer bucket, primed machine, ran several cycles, and found dishwashing machine was chlorine sanitizing dishes. Violation corrected. Pic states he had checked dishwashing machine earlier and it was working properly.
  • Found an opened case of raw shell eggs stored next to and above ready to eat food in the basement produce walk in cooler. Pic corrected by relocating raw shell eggs to meat walk in cooler. Found containers of raw shell eggs stored above and next to ready to eat food in the upper right portion and lower left portion of the 4 door sectional reach in cooler in the back kitchen. Pic corrected by discarding all eggs. Found packages of raw shrimp stored above ready to eat food in the 3 door prep top cooler on the cooking line. Pic corrected by relocating shrimp to bottom shelf and placing ready to eat food on top shelf above raw shrimp. Pic has been instructed to monitor and ensure raw shell eggs and raw shrimp are not stored above or next to ready to eat foods in all coolers.

Follow-up inspection 1/26/2016:

  • On follow up inspection found the drain lines of the ice machine and produce walk in cooler draining into receptacle with an air gap of at least 1 inch. Pic states plumbing lines have been adjusted to provide air gaps. Violation corrected.
  • On follow up inspection used a chlorine test kit and found dishwashing machine sanitizing dishes. Pic states he had machine checked and tubes have been replaced. This violation was corrected on routine inspection and reverified on follow up.

Big Boy Of Chelsea (1610 S. Main St., Chelsea) had ten total violations, and three were priority violations.

  • Observed improper storage of raw animal food: 1) raw fish stored next to raw chicken container at cookline. 2) container used to dredge raw chicken stored above raw fish. 3) rolling rack holding raw hamburgers stored next to shelf holding ready-to-eat food (i.e.- cut melons) without shielding/protection. To correct – 1) 2) store raw chicken and container to dredge it below and separate from raw fish; 3) provide shielding or separation between raw beef rolling rack and ready-to-eat food shelf. * correction will be evaluation at follow-up inspection.
  • Observed employee medicine stored in basket on top of microwave oven at cookline. To correct – remove medicine from cookline and store in designated area that will not risk contamination of food areas. * correction will be evaluated at follow-up.
  • Observed no handwashing when changing tasks: 1) cookline: staff placing raw hamburgers on grill with gloved hand, then replacing with new gloves without handwashing. 2) dishwashing area: staff handling soiled dishware then handling clean utensils without handwashing. To correct – hands must be washed after handing raw animal food, soiled dishware or other sources of possible contamination. Train staff. MDARD education handout provided. * discussed observation with PIC who agrees to train staff. Correction will be evaluated at follow-up.

Serra’s D.Q. L.LC. (1801 Washtenaw, Ypsilanti) had ten total violations, three of which were priority.

  • Observed two containers of raid located in the rear storage area. Raid is not approved for use in a food service establishment. Corrected by pic discarding unapproved raid.
  • Observed containers of chili that were marked 1/4 past the consume date of 1/10. The maximum consume date is seven days from when the food was prepared or the can/container was opened. If not consumed, the food must be discarded. Correct by pic discarding expired food.
  • Observed the employees removing their gloves and donning new gloves without hand washing. Employees must wash hands before donning gloves to eliminate the potential for contamination. To correct, wash hands in between changing gloves.

Where can I see the inspection results?

Washtenaw County posts links to all inspection reports for restaurants, University of Michigan foodservice establishments and facilities inspected by the State of Michigan, such as grocery stores, food processing plants and convenience stores.

Click here for access to all Washtenaw County food service inspections!

What do the violations in the reports mean?
Washtenaw County Public Health’s Environmental Health Division is responsible for inspecting all food service establishment operations in Washtenaw County. These food service establishments are regulated under the State of Michigan’s Food Law and Michigan Modified Food Code.

• Priority violations are the most serious. Correcting these eliminates or reduces a problem directly associated with foodborne illness. Examples include improper food temperatures and lack of hand washing.

• Priority foundation violations are problems that can lead to a priority violation. Correcting these problems may keep priority violations from occurring. Examples include not having an appropriate food thermometer, not having sanitizer test strips and not having soap or paper towel at a hand sink.

• Core violations are related to general sanitation and facility maintenance. Examples include dirty floors and improper facility lighting.

Priority and priority foundation violations must be corrected immediately at the time of inspection or within 10 days. Core violations must be corrected within 90 days of the inspection.

How frequent are inspections?

Routine inspections take place twice per year (or once per year if the business is only open seasonally). Routine inspections are typically unannounced. Each inspection is a snapshot in time, and conditions found at the restaurant are not necessarily the conditions that could be found in the restaurant at other times. Sanitarians (otherwise known as health inspectors) ask many questions about the menu, operations and procedures to get the best possible idea of the day-to-day conditions of the restaurant. Environmental Health conducts additional inspections if a foodborne illness or other complaint is reported.

What if I have a complaint?

Environmental Health responds to general restaurant complaints as well as foodborne illness complaints. Please call our office at 734-222-3800 to file a complaint or to report a suspected foodborne illness.

Washtenaw County Public Health promotes health and works to prevent disease and injury in our community. Visit us online at

Jessica Webster covers food and dining for The Ann Arbor News. Reach her at You also can follow her on Twitter and on Google+.

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