Ingham County restaurant inspections: Raw fish, ham stored at room temperature
LANSING — When county health inspectors visit local restaurants, they document problems that need addressing to meet Ingham County's health code.
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. Follow-up inspections and reports may consequently happen.
In most cases, the violations are corrected, and this information isn't an indication that violations at any establishment are still an ongoing issue.
Here are the most serious violations in Ingham County for restaurants alphabetized N through Z for the month of January. The inspections for restaurants alphabetized A-M published last week:
Old Bag of Nails Pub, 210 Cascade Blvd., Lansing
Inspection Date: Jan. 22
Inspection Type: Routine
Violation: Priority
Problem: Poisonous/toxic materials not separated
Comments: “Observed spray bottle on counter, was told being used. Need to store in chemical storage. Observed sprays in bar above glasses and counter. Must be stored in chemical storage. Corrected. manager relocated. PIC needs to train employees about chemical storage.”
Violation: Priority foundation
Problem: Sanitizer test kits not provided
Comments: “Provide chlorine test strips for the bar, so employees can monitor the sanitizer.”
Olive Garden, 5015 Marsh Road, Okemos
Inspection Date: Jan. 11
Inspection Type: Routine
Violation: Potentially hazardous food
Problem: Cold food items stored above 41 degrees Fahrenheit
Comments: “Observed time/temperature controlled for safety foods in the north side wait station cooler with temperatures over 41 degrees F, during the inspection, as follows: milk at 50 degrees F. PIC pulled the unit out from the wall and noticed the unit was unplugged. The ambient air temperature of the unit at time of inspection initially was 48.3 degrees F. After the PIC plugged the unit in and some time had passed. The ambient air temperature of the unit was verified at 36 degrees F. This unit was not cited as needing repair on this report as it was initially not plugged in and later was verified as functioning as intended. PIC immediately began to discard the temperature controlled for safety food that was at improper cold holding temperatures, as they report this is facility's corrective action procedure for food held at improper cold holding temperatures for unverifiable amount of time.” … The cooler was initially not plugged in; however later the unit was verified to be fully functioning as intended. This Priority/Priority foundation violation was corrected during the inspection; therefore a follow-up will not be conducted for this violation.”
Panda Express, 439 E. Grand River Ave., East Lansing
Inspection Date: Jan. 22
Inspection Type: Routine
Violation: Priority
Problem: Potentially hazardous hot food on buffet line
Comments: “The crab rangoons on the service line were only 119 degrees F. When rechecked temperature they were 129 degrees F. May need to have crab rangoons used time as temperature control. When brought out be over 135 degrees F, must be used up in 4 hours. If not gone, discard every four hours. Do not add new crab rangoons to exist(ing) items. Must be new every four hours or if gone earlier. Replace every three hours. Need written report what be used.”
Paradise Biryani Pointe, 4760 Marsh Road, Okemos
Inspection Date: Jan. 9
Inspection Type: Routine
Violation: Priority
Problem: Raw animal foods store over/next to ready-to-eat foods
Comments: Observed raw shell eggs over/next to ready-to-eat foods (over bucket of sauce). PIC moved the sauce off the shelf and out from under the eggs and placed it on the floor in the walk-in cooler, at time of inspection. Relocate raw shell eggs, so that they are stored below ready-to-eat foods and/or separated by space or container, to prevent accidental contamination, if the eggs were to crack/break. A follow-up inspection will be conducted in order to verify compliance.
Violation: Priority
Problem: Backflow prevention device not installed on drain to sewer
Comments: “Observed there was no air gap on the prep sink drain line and the ice machine drainline(s). Ensure that BOTH drain lines for the ice machine are air gapped, as the condenser line drain line was not completely visible at time of inspection to assess if there was an air break/air gap. Improper plumbing installation or maintenance may result in potential health hazards such as cross connections, back siphonage or backflow. These conditions may result in the contamination of food, utensils, equipment or other food-contact surfaces. It may also adversely affect the operation of equipment such as ware-washing machines. Lift/cut and secure the drain line(s), to provide an adequate air gap (air gap MUST be at least two times the diameter of the drain line and air gap may be no less than 1 inch), above the floor drain/floor sink/drain cup. A follow up inspection will be conducted in order to verify compliance.”
Violation: Priority foundation
Problem: Dented or swollen cans of food
Comments: “Observed three cans that were severely dented on the side/top/bottom seam(s). Damaged or incorrectly applied packaging may allow the entry of bacteria or other contaminants into the contained food. If the integrity of the packaging has been compromised, contaminants such as Clostridium botulinum may find their way into the food. Suspect cans must be returned and not offered for sale. Monitor cans to ensure that they are not dented on the seam/damaged and ensure discard/return to supplier if damaged. A follow up inspection will be conducted in order to verify compliance.”
Violation: Priority foundation
Problem: Spray bottle of cleaner not marked
Comments: “A bottle of highly concentrated bleach solution that is typically ONLY used in a dishwasher, was present in an unlabeled spray bottle. PIC reports that it is diluted with water (the solution was yellow in color). Another unlabeled spray bottle was resting in a bin, outside the restroom, in the dining area on the floor (this liquid was purple in color). Neither bottle of toxic chemicals was labeled with the common name of the contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Label all bottles of cleaner/sanitizer/degreaser with the common name of the contents. A follow-up inspection will be conducted in order to verify compliance.
Seahouse Fish and Chicken, 2418 E. Michigan Ave., Lansing
Inspection Date: Jan. 25
Inspection Type: Routine
Violation: Priority
Problem: Cold food items stored above 41 degrees Fahrenheit
Comments: “The deli case is not working. The fish items are all in 55 degrees F ambient air temperature is 60 degrees F. Need to discard the out temperature fish items. The ice is only on the bottom of the fish. Do not use this unit until can work and can maintain for at 41 degrees F or below.”
Violation: Priority foundation
Problem: Ready-to-eat food not marked with consumption date
Comments: “The sliced cheese cake in the refrigerator is not dated. Must date the sliced cheese cake. Maximum seven-day shelf life after the cake is open and portion packed.”
Spagnuolo’s Restaurant, 662, W. Grand River Ave., Okemos
Inspection Date: Jan. 23
Inspection Type: Routine
Violation: Priority foundation
Problem: Dented or swollen cans of food
Comments: “Observed 2 cans of pizza sauce were severely dented on the side/top/bottom seam(s). Damaged or incorrectly applied packaging may allow the entry of bacteria or other contaminants into the contained food. If the integrity of the packaging has been compromised, contaminants such as Clostridium botulinum may find their way into the food. Monitor cans to ensure that they are not dented on the seam/damaged and ensure discard/return to supplier if damaged. COS: these cans were set aside at time of inspection for discard/return to supplier. This Priority/Priority foundation violation was corrected during the inspection; therefore a follow-up will not be conducted for this violation.”
Violation: Priority foundation
Problem: Bar handwashing sink not accessible because of stored items
Comments: “Observed item resting in the hand sink. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. PIC removed the item from the hand sink and hand sink was then available and accessible at time of inspection. This Priority/Priority foundation violation was corrected during the inspection; therefore a follow-up will not be conducted for this violation.
Mogee Tee MSU, 515 E. Grand River Ave., East Lansing
Inspection Date: Jan. 26
Inspection Type: Routine
Violation: Priority
Problem: Three-compartment kitchen sink not maintained
Comments: “Three-compartment sink leaking onto floor and surrounding area, able to see where they are trying to control the leak, but it is still getting on the floor around the sink and is in need of repair. Follow up will be conducted in 10 to 30 days to verify compliance.
Starbucks Coffee, 2624 Lake Lansing Road, Lansing
Inspection Date: Jan. 11
Inspection Type: Routine
Violation: Priority (repeat)
Problem: Air gap not provided at kitchen, pop machine
Comments: “Prep sink and ice bin drain lines extend below the flood rim of the floor sink. The ice bin and prep sink are food units and can not have drain line below the flood rim of the floor sink. This is a repeated violation and not fixed, a fine will be issued. Must have air gap between the sink and ice machine drain lines and floor sink.” Violations Repeated: 10/22/2022.
Violation: Priority foundation
Problem: Inaccessible hand sink in kitchen
Comments: “The kitchen hand sink is not accessible because the door between the front service area and kitchen are propped open. and prevent access to the hand sink. Reason is the rubber mat is too thick so the door catches and is hard to open. Have two choices: remove rubber mat and get thin mat or remove the pass-through door. You don't need it. Other Starbuck kitchen doors are open all the time any way. Plus you are propping it open, so remove the door.”
Stockbridge Diner, 110 E. Main St., Stockbridge
Inspection Date: Jan. 26
Inspection Type: Routine
Violation: Priority (repeat)
Problem: Cold food items stored above 41 degrees Fahrenheit
Comments: “Observed prep cooler by grill not holding at or below 41 F. Ham measured at 48 F reach in part of this cooler had an air temp of 50 F PIC voluntarily (discarded). Monitor temperatures of cold held, temperature controlled for safety food, to ensure that it is maintained at a temperature of 41 degrees F, or colder, to prevent bacterial growth. A follow up inspection will be conducted in order to verify compliance.” Violations repeated on March 19, 2012, Oct. 31, 2013, Nov. 7, 2019 and July 13, 2023.
Studio C!/Celebration Cinema, 1999 Central Park, Okemos
Inspection Date: Jan. 25
Inspection Type: Routine
Violation: Priority
Problem: Backflow/backsiphonage prevention device not provided on dipper well
Comments: “Observed there was no air gap on the dipper well drain line (only air break). Lift/cut and secure the drainline(s), to provide an adequate air gap, above the floor drain/floor sink/drain cup. A follow up inspection will be conducted in order to verify compliance.
Subway restaurant, 6200 S. Pennsylvania Ave., Lansing
Inspection Date: Jan. 18
Inspection Type: Routine
Violation: Priority foundation
Problem: No paper towel at the hand sink
Comments: Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials. PIC placed new paper towel at the hand sink during the inspection. Monitor to ensure that paper towel is always available at the hand sink. This Priority foundation violation was corrected during the inspection; therefore a follow-up will not be conducted for this violation.”
Subway/Leslie, 812 Bellevue Road, Leslie
Inspection Date: Jan. 24
Inspection Type: Routine
Violation: Priority
Problem: Sanitizer in sink below 150 ppm
Comments: “Please ensure sanitizer is at 200 ppm to 300 ppm. Dishes/utensils must be properly sanitized, or pathogens may grow to illness causing levels. Facility must sanitize dishes, utensils and all food contact surfaces in an approved sanitizing solution (Quaternary ammonium or chlorine bleach), mixed to proper concentration, in the sanitizing compartment of the three compartment sink, until the dish machine is fully sanitizing.”
Subway, MSU International Center, East Lansing
Inspection Date: Jan. 25
Inspection Type: Routine
Violation: Priority
Problem: Cold food items stored above 41 degrees Fahrenheit
Comments: “Sliced ham (at 11am) in cooler at 45-54 F. Cold, potentially hazardous/time-temperature controlled for safety foods (PHF/TCS) need to be kept at 41 F or lower to prevent rapid microorganism growth and possible illness. The PIC discarded at time of inspection. A return visit will be made in about 10 days to ensure compliance.”
Swagath Indian Cuisine, 1060 Trowbridge Road, East Lansing
Inspection Date: Jan. 10
Inspection Type: Routine
Violation: Priority (repeat)
Problem: Ready-to-eat foods handled with bare hands
Comments: “Observed employee cutting up cabbage. The cabbage is not cooked. So employee should be wearing food service gloves because touching ready to eat food. Corrected. Put food gloves on.” Violation reported April 12, 2023.
Violation: Priority
Problem: No written procedures for time controlled food(s)
Comments: “The counter had several timed control foods on the counter that were 50 and 60 degrees F. also, samosa were on the counter were 110 degrees F. These Items have to be 135 degrees F or below 41 degrees F. PIC indicated these are time controls foods. I reviewed with PIC that they have to be a written documentation they food is made at 11:30 a.m. and discarded at 3:30 p.m. and made at 5:30 p.m. to 9:30 p.m. Must state that they start at 41 degrees F or 135 degrees F and discarded if any is left at time of close during open for four hours. Corrected. help him write the written documentation.”
Tantay, 1611 E. Kalamazoo St., Lansing
Inspection Date: Jan. 10
Inspection Type: Routine
Violation: Priority foundation
Problem: Food items cooled improperly in walk-in cooler
Comments: “Stacking hot items with lid half off to cool quickly need the lid completely off and not stacked. The potato in the top pan were still 47 degrees f., and bottom pans of food were still in the 70's. The potatoes could be cooled quicker if not stored on hotter food items. When cooling store single uncover in cooler.”
Taste of Thai, 2838 E. Grand River Ave., Ste. 2, East Lansing
Inspection Date: Jan. 29
Inspection Type: Routine
Violation: Priority
Problem: Raw animal foods stored over/near kitchen sink
Comments: “Observed raw chicken over other foods, please ensure all raw animal product is below any other food, chicken on the lowest shelf always. Observed raw chicken on racks, over beef and fish. ALL raw foods should be kept separate by space AND container, to prevent accidental contamination. Refer to storage order handout provided during the evaluation. A follow-up inspection will be conducted in order to verify compliance.”
Violation: Priority foundation
Problem: Hand-washing sink in kitchen not easily accessible
Comments: “(H)and sink blocked upon arrival, PIC corrected on site, ensure it remains unblocked in the future. Observed items blocking accessibility to the hand sink. A follow up inspection will be conducted in order to verify compliance.”
Tri-County Office on Aging/Friendship Manor
Inspection Date: Jan. 11
Inspection Type: Routine
Violation: Priority foundation
Problem: Sanitizer test kits not provided in kitchen
Comments: “No test quaternary ammonia tests strips on site.”
The Hob Nob, 120 W. Ottawa St. Lansing
Inspection Date: Jan. 31
Inspection Type: Routine
Violation: Priority
Problem: Air gap main line less than twice the diameter of supply line
Comments: “Observed ice machine drain line at front of facility below flood line. Provide proper and maintain proper air gab to avoid potential contamination from sewage backup. Provide air gap. **Correct by 10 days - a photo can be emailed as proof of correction**.”
Tropical Smoothie Café, 6527 S. Cedar St., Unit C, Lansing
Inspection Date: Jan. 12
Inspection Type: Routine
Violation: Priority foundation (repeat)
Problem: No sanitizer tests strips available
Comments: “Observed facility unable to locate sanitizer test strips (bleach) for mop buckets at time of inspection today. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and 2. Too much sanitizer in the final rinse water could be toxic. Provide test strips that are readily available to ensure the proper concentration of sanitizer and water.” Violations repeated June 28, 2023.
University Club/Executive Development, 3535 Forest Road, Lansing
Inspection Date: Jan. 24
Inspection Type: Routine
Violation: Priority foundation
Problem: Food thermometers not provided
Comments: “Need thermometer in refrigerator in east atrium area. Provide thermometer in heritage room refrigerator.”
University Club of MSU, 3435 Forest Road, Lansing
Inspection Date: Jan. 24
Inspection Type: Routine
Violation: Priority
Problem: Cold food items stored about 41 degrees Fahrenheit
Comments: “Main walk in cooler food was 50 degrees F. Unit was not working. Employee check food to see which can be saved. discard other. The Break room refrigerator the food was 45 degrees F. Don't use unit (until) repaired.”
University Quality Inn, 3121 E. Grand River Ave., Lansing
Inspection Date: Jan. 26
Inspection Type: Routine
Violation: Priority
Problem: Air gap not provided at the hand sink in the kitchen
Comments: “The hand sink that used by the kitchen operator has an extension hose at the faucet. This hose had been lock so that the hose did not extend down into the sink. Either change out the faucet or have faucet extend hose lock so it can not extend to the sink flood rim.”
Violation: Priority
Problem: Lack of backflow/back siphonage device on ice machine
Comments: “Provide (a) back flow preventer on the water line going to the ice machine by the pool house.”
Violation: Priority
Problem: Improper air gap on ice machine drain line
Comments: “The drain lines from the ice machine at the pool area is not air gapped to the floor sink. Must have inch gap, to the funnel drain.”
Violation: Priority
Problem: Poisonous/toxic materials not separated from kitchen area
Comments: “Chemical spray bottle stored by food equipment. Corrected. was moved. Lysol wipes stored with coffee filter. corrected. was moved.”
This article originally appeared on Lansing State Journal: Ingham County restaurant inspections: Raw fish, ham stored at room temperature
