Oakland County Health Division in August inspected several dozen Birmingham-area establishments that serve food to the public and cited 49 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.

Hometown Life lists local establishments that incurred priority violations during routine monthly restaurant inspections, along with the actions they took to remedy the problem.

More:49 eateries cited for priority violations in Birmingham/Bloomfield area in July

More:36 Birmingham, Bloomfield, Bingham food establishments cited for priority violations in June

Here's the list for August:

Beverly Hills

Beverly Hills Racquet Club, 31555 Southfield

1. Container of almond milk, stored in the one door reach in cooler below the prep counter in the kitchen area overnight (per operator), observed with internal temperature of 47 F. Person in charge discarded noted food item.

Northbrook Presbyterian Church, 22055 14 Mile

1. Open container of milk in the two door reach in cooler with an internal temperature of 48 F for an unknown period of time. Person in charge discarded the noted food item.

Bingham Farms

DiBella's Old Fashioned Submarines, 30752 Telegraph

1. Three bags of shredded lettuce in the walk in cooler held past the manufacturer use by date of 8/9/19. Person in charge discarded noted food items.

Noodles and Company, 30130 Telegraph

1. A package of shredded lettuce with a manufacturers use by date of 8/14 is stored in the walk in cooler. The person in charge discarded the noted food item.

Birmingham

Bagel Factory Cafe, 1120 E. Lincoln

1. Raw pooled shell eggs in an insufficient ice bath at 52F for less than one hour per person in charge next to the flat top grill. Person in charge placed noted item in reach in cooler.

Beyond Juice, 270 W. Maple

1. 1) Cut tomatoes at 60F for less than one hour out of temperature control on the make line. 2) Individual cups of Salsa at 47F for less than two hours per person in charge in the top loading cooler. Note: All other items in the noted cooler at or below 41F. Person in charge placed noted items in the reach in cooler.

Birmingham Roast, 525 Brown

1. Gallon of milk at 51F on front counter for less than 20 minutes per person in charge. Person in charge stored noted item in reach in cooler.

2. Open container of basil pesto sauce (containing milk) in upright cooler in back prep area for unknown amount of time without date mark. Person in charge discarded noted food item.

Churchill's Bistro and Cigar Bar, 116 S. Old Woodward

1. Pork shank observed holding at 48F for an unknown length of time in the reach in cooler across from the grill on the cook line per person in charge. Employee discarded the noted food items.

2. 1) One container of blue cheese observed with a date mark of 7/19. 2) One container of blue cheese observed with a date mark of 7/29. Today's date is 8/8/19. Operator discarded the noted food.

3. Steam wand at the espresso machine in contact with potentially hazardous foods not being washed, rinsed, and sanitized every four hours. Operator washed, rinsed, sanitized the noted food contact surfaces, and agreed to wash, rinse, and sanitize in-use food contact surfaces used with potentially hazardous foods at least every 4 hours.

Elies, 263 Pierce

1. Whipped cream in reach in glass door cooler with a manufacturer use by date of 7/4/2019. Person in charge discarded noted food item.

2. Raw shell eggs stored next to ready to eat foods in reach in glass door cooler near the walk in. Operator arranged the foods so that raw animal products are stored below and away from ready to eat foods and raw animal products are stored according to their final cook off temperatures.

3. The following food items improperly holding for 2 hours per person in charge in the reach in and top loading cooler; a) hummus, b) cooked peppers, c) raw beef, d) chopped lettuce, and e) Chopped tomatoes. Person in charge placed noted items in the walk in cooler.

Eli Tea, 108 S. Old Woodward

1. 1. Butane cartridges stored with food items on dry storage shelf, next to the three-compartment sink. 2. Quat sanitizer tablets stored with clean equipment on shelf above three-compartment sink. Person in charge stored the noted items in an approved location.

First United Methodist Church, 1589 W. Maple

1. 1) Facility made potato salad without date mark in two door upright cooler for an unknown amount of time. 2) Cut melon without date mark in two door upright cooler for an unknown amount of time. Person in charge discarded noted food items.

Hyde Park Prime Steakhouse, 201 Old Woodward

1. 1) Insufficient air gap of less than one inch between the drain line and floor drain at the prep sink in the prep area behind the cookline. 2) Raw fish thawing in handwashing sink at the end of the cook line without an air gap of at least one inch between the drain line and floor drain. Partial correction; 2) Person in charge removed noted food items and agreed to not use noted sink for food preparation. 1) Air gap provided at the prep sink in the main kitchen 9/12/2019.

2. 1) Wiping cloth bucket containing sanitizer stored next to water pitchers at the bar. 2) Wiping cloth bucket containing sanitizer stored next to clean equipment at the end of the bar. Person in charge stored all noted items in an approved manner.

KFC, 33900 S. Woodward Ave.

1. One container of cooked green beans observed in standing hot holding unit next to the make line hand sink. Operator discarded the noted food.

La Strada, 243 E. Merrill

1. Container of yogurt with a manufacturer use by date of 8/4/2019 in reach in glass cooler in the kitchen. Person in charge discarded noted food item.

2. Wild Oyster mushrooms from a mushroom supplier without a state of Michigan mushroom certification. Person in charge discarded noted mushrooms.

3. Insufficient air gap of less than one inch below the prep sink.

Pancake House of Birmingham, 33703 Woodward Ave.

1. Half gallon of milk with a manufacturer use by date of 8/14/2019 in reach in cooler in the serving area. Person in charge discarded noted food item.

2. 1) Butter stored on top of raw shell eggs in the walk in cooler. 2) Cooked potatoes next to pooled eggs in the walk in cooler. 3) Pooled shell eggs stored above fruit on reach in cooler on the cook line. Operator arranged the foods so that raw animal products are stored below and away from ready to eat foods and raw animal products are stored according to their final cook off temperatures.

3. Food being prepped in right most compartment of the three compartment sink that has a direct connection to the sewage system. Person in charge moved noted items to an approved prep sink with an appropriate one inch air gap.

4. Chemical stored above food items at three compartment sink. Person in charge stored noted items in an approved storage location.

Rojo Mexican Bistro, 250 E. Merrill

1. 1) Raw ground meat stored above ready to eat foods in reach in cooler across from the smoker. 2) Raw ground meat stored next to ready to eat foods in the walk in cooler. Person in charge stored noted items in an approved manner above.

2. 1) The following items improperly holding in the top loading/reach in cooler on the cookline at overnight with a temperature range of 44F-52F; a) Raw ground lamb, b) raw ground venison, c) raw ground turkey, d) cooked chicken ,e) cut lettuce, f) facility made ranch, g) hot dogs, h) quinoa salad I) several types of sliced cheeses, j) Blue cheese, k)facility made egg salad, l) pierogis, and m) goat cheese. 2) Cooked chicken holding at 121F in the steam table on the cook line for less than one hour. 3) Three container of whipped cream at 52F in salad cooler overnight. 1,3) Person in charge discarded noted food items. 2) Person in charge reheated noted food items to 165F or above.

3. The following items past the facility use by date; 1) Open package of hotdogs with a use by date of 8/16/2019 in walk in cooler, 2) Cut melon with a use by date of 8/19/2019 in walk in cool, 3) Cooked pasta with a facility use by date of 8/20/2019 in walk in cooler, and 4) Cooked pork with a facility use by date of 8/11/2019 in reach in cooler. Person in charge discarded all noted food items.

4. 1) Egg cutter at salad station soiled for an unknown amount of time. 2) Tongs near the fryer soiled for an unknown amount of time. Person in charge placed noted items in dish area to be washed, rinsed and sanitized.

5. Insufficient air gap of less than one inch between the floor drain and drain line beneath the wait station ice bins.

6. Pitchers stored next to chemical spray bottles at the bar next to the three compartment sink. Chemicals stored in an approved manner above.

Splitz-N-Blitz, 230 E. Merrill

1. Raw shell eggs stored above ready to eat foods in the two door upright cooler across from the employee restroom. Person in charge stored noted food item in an approved manner above.

2. Open package of hot dogs without date mark in the two door upright cooler for an unknown amount of time. Person in charge discarded noted food item.

3. Chlorine sanitizer stored above food items on the rack next to the back door. Person in charge stored noted item in an approved manner above.

Tallulah Wine Bar and Bistro, 155 S. Bates

1. 1) Feta cheese at 47F for less than one hour in insufficient ice bath on the cook line. 2) Container of cream spinach on the cookline out of temperature control for less than one hour per person in charge at 51F. 3) Carrot butter facility made at 53F out of temperature control for less than one hour per person in charge. Person in charge stored noted items in reach in cooler.

2. Heat sanitizing dish machine not able to reach a plate surface of 160F. Note: Sanitize noted dishes in three compartment sink until noted machine is repaired.

3. Chemical spray bottle stored on liquor shelf behind bar. Person in charge stored noted chemical in an approved manner above.

Tim Horton's, 36101 Woodward Ave.

1. Steam wand at the espresso machine in contact with potentially hazardous foods not being washed, rinsed, and sanitized every four hours. Operator washed, rinsed, sanitized the noted food contact surfaces, and agreed to wash, rinse, and sanitize in-use food contact surfaces used with potentially hazardous foods at least every 4 hours.

Bloomfield Township

Andiamo Italia West, 6676 Telegraph

1. 2 large containers of house made sangria with mold like growth in out side walk in cooler. Person in charge discarded noted food items in trash.

2. 1) Employee handling ready-to-eat bread with their bare hands at the wait station. 2) Employee handling lemons and placing them in customer beverages with their bare hands at the main bar. Employees were educated on bare hand contact and were observed washing their hands, putting on single-use gloves and then handled ready-to-eat food items.

3. 1) Raw squid stored beside potatoes and peppers on the make-line top-loading cooler. 2) Raw shell eggs stored between onions and raw chicken in the upstairs walk-in cooler. All noted food items were properly stored in the manner above.

4. Uncovered, food samples placed on display in the take-out area exposed to contamination. Employee covered the noted food items.

5. 1) House made garlic aioli with facility use by date of 8/2 in reach in cooler. 2) House made yogurt sauce with facility sue by date of 7/28 in reach in cooler. 3) 2 cheese cakes with made on date of 7/26 in walk in cooler. Person in charge discarded noted food items in trash.

6. Chemical sanitizing dish machine at bar not sanitizing. Chlorine level zero. Lines leading to chemicals(soap, rinse aid, sanitizer) for machine in wrong chemical bottles. All lines moved to correct chemical bottles and lines flushed. Dish machine sanitizing. Chlorine 100ppm.

7. The following food-contact surfaces were soiled with food debris and buildup for more than four hours, per employee: 1) Sauce mixer; and 2) Food saw used for cheeses. Employee began to wash, rinse and sanitize the noted food contact surfaces.

8. Heat sanitizing dish machine in main kitchen not sanitizing per heat tape. Dish machine changed to chemical sanitizing during inspection. Chlorine level 100ppm per test strip.

9. There is an insufficient air gap of less than one inch between the floor drain and the drain line of the upstairs ice machine. Air gap was provided.

Beau's Grillery, 4108 Maple

1. 1) Deli turkey observed at a temperature of 47F in the top loading section of the three door reach in cooler across from the flat top grill. Per employee the food had been in the cooler for one hour. 2) Chicken salad, cut cabbage, crab cakes, corn relish, swiss cheese, cut tomatoes, cut lettuce and aioli containing a fresh garlic and oil mixture observed at temperatures between 46F to 49F in the top loading section of the three door reach in cooler across from the flat top grill. Per person in charge the noted foods had been in the cooler overnight. 1) Employee moved the noted time/temperature control for safety food not held at 41F or below to the walk in cooler to rapidly cool to 41F or below. 2) Person in charge discarded all the noted time/temperature control for safety foods not held at 41F or below for more then four hours.

2. Numerous copper mugs observed at the bar with no protective aluminum lining on the interior of the mug. All copper mugs in the facility observed to have a protective aluminum lining as of 9/16/19.

3. Chlorine sanitizing dish machine observed at a concentration too low, 0ppm per a test strip. Repairman repaired the noted dish machine which was then observed providing a sanitizing solution at a concentration according to the manufacturer recommendations, 50ppm per the test strip. Repairman repaired the noted dish machine which was then observed providing a sanitizing solution at a concentration according to the manufacturer recommendations, 50ppm per the test strip.

Beyond Juice and Eatery, 4065 W. Maple

1. Container of roasted tomatoes observed with a facility discard date of 8/23/19 in the three door reach in cooler. Today is 8/28/19. Person in charge discarded the noted time/temperature control for safety food held past the maximum allowed seven days.

2. No air gap observed on the drain line from the one compartment prep sink at the front counter. Drain line observed extending down into the floor drain. Person in charge provided an air gap of at least one inch between the end of the drain line and the flood rim level of the floor drain on the noted drain line.

Birmingham Athletic Club snack stand, 4033 W. Maple

1. Employee observed handling ready to eat cooked pizza with their bare hands. OCHD spoke with the noted employee who was then observed using washed, gloved hands to handle ready to eat foods.

2. 1) Raw ground beef observed stored directly with ready to eat pickles in the walk in cooler. 2) Raw fish observed stored directly with ready to eat pineapple in the walk in cooler. 3) Raw shell eggs observed stored directly with ready to eat buns in the walk in cooler. 4) Raw ground beef observed stored directly above raw fish in the walk in cooler. 5) Raw bacon observed stored directly next to ready to eat hot dogs in the walk in cooler. 6) Raw ground beef observed stored directly with ready to eat deli ham in the walk in cooler. 7) Raw ground beef observed directly above ready to eat deli ham in the perforated reach in cooler drawers on the cook line. Employees moved all the noted raw animal products so they are stored below and away from all ready to eat foods and according to their cooking temperatures.

3. 1) Facility made blue cheese dressing observed with a facility discard date of 8/9/19 in the walk in cooler. 2) Queso cheese sauce observed with a facility discard date of 8/17/19 in the walk in cooler. 3) Queso cheese sauce observed with a facility discard date of 8/7/19 in the walk in cooler. 4) Facility made chipotle aioli observed with a facility discard date of 8/14/19 in the walk in cooler. 5) Feta cheese observed with a facility discard date of 7/31/19 in the walk in cooler. 6) Open gallon of milk observed with no date mark in the walk in cooler. Per employee they were unsure when it was opened. 7) Beets observed with a facility discard date of 8/13/19 in the walk in cooler.

Today is 8/21/19. Person in charge discarded all the noted time/temperature control for safety foods either had past the maximum allowed seven days or with an unknown discard date.

4. Bottle of bug spray observed stored directly with food at the tiki bar. Employee moved the noted chemical so it is stored below and away from all food, equipment, utensils, linens, and single-use items.

Buddy's Pizza, 3637 W. Maple

1. Tomato basil sauce stored in the top loading pizza cooler was 50F. Person in charge stated it was stored there for approximately 2 hours. Person in charge moved the noted sauce to the walk-in cooler to rapidly cool.

2. Spray arm at the three compartment sink was not air gapped. Person in charge adjusted the spray arm with zip ties to ensure it was air gapped.

Heathers Club of Bloomfield, 900 Upper Scotsborough Way

1. Two containers of garlic and herb cheese spread observed with a manufacturer discard date of 7/3/19 in the walk in cooler. Today is 8/5/19. Person in charge discarded the noted food held past the manufacturer discard date.

2. 1) Raw fish observed stored directly next to ready to eat crab in the cook line cooler.

2) Raw shell eggs observed stored directly next to a case of ready to eat whipped cream in the walk in cooler. 3) Raw fish observed stored directly next to ready to eat crab in the walk in cooler. Person in charge moved all the noted raw animal products so they are stored below and away from all ready to eat foods.

3. 1) Hard boiled eggs observed at a temperature of 47F stacked up above the chill line in the three door reach in cooler top loading section. Per employee they had been in the cooler for less than one hour. 2) Olives stuffed with blue cheese observed at a temperature of 57F in the two door reach in cooler at the bar. Per employee they had been in the cooler overnight. 1) Employee moved the noted time/temperature control for safety food not held at 41F or below for less than four hours to the walk in cooler to rapidly cool to 41F or below. 2) Employee discarded the noted time/temperature control for safety food not held at 41F or below.

4. No air gap observed on the drain line from the ice machine. Drain line observed hanging down into the floor drain. Person in charge provided an air gap of at least one inch between the end of the drain line and a flood rim level of the floor drain.

Honey Tree Grille, 3633 W. Maple

1. 1) Gallon of milk observed with a manufacturer discard date of 8/25/19 in the three door reach in cooler on the wait station side of the kitchen. 2) Container of cottage cheese observed with a manufacturer discard date of 8/12/19 in the three door reach in cooler on the wait station side of the kitchen. Today is 8/26/19. Person in charge discarded the noted foods held past the manufacturer discard date.

2. 1) Raw ground beef observed stored directly next to raw whole muscle beef in the three door reach in cooler. 2) Wet batter used for raw fish observed stored directly next to ready to eat fete cheese in the two door two drawer reach in cooler. 3) Raw chicken observed stored directly with ready to eat vegetables and sauces in the walk in cooler. 4) Raw shell eggs observed stored directly next to ready to eat sauerkraut in the walk in cooler. Employees moved all the noted raw animal products so they are stored below and away from all ready to eat foods and according to their cooking temperatures.

3. 1) Container of pooled shell eggs observed at a temperature of 47F sitting on top of ice. Ice only observed in contact with the bottom of the container. Per employee they had been there for two hours. 2) Pasta sauce observed at a temperature of 120F in the steam table. Per employee it had been in there for two hours. 3) Tomato sauce observed at a temperature of 113F in the steam table. Per employee it had been in there for two hours. 4) Cooked rice observed at a temperature of 83F double panned in the steam table. Per employee it had been in there for two hours. 5) Raw chicken, feta cheese, beets, cottage cheese, fresh mozzarella cheese, and cut tomatoes observed at temperature between 44F to 47F in the two door two drawer reach in cooler on the cook line. Per employee the noted foods had been in the cooler for two hours. 6) Yogurt, cut tomatoes, beets, roasted red peppers, chickpeas, feta cheese, hard boiled eggs, cut lettuce, garlic sauce, blue cheese, grape leaves, and hummus observed at temperatures between 46F to 50F in the two door two drawer reach in cooler on the cook line. Per employee the noted foods has been in the cooler overnight. 1-5) Employee reheated the noted time/temperature control for safety foods to 165F for at least 15 seconds and then held hot at 135F. Employees also moved the noted foods to the walk in cooler to rapidly cool the note time/temperature control for safety foods to 41F or below. 6) Employees discard the noted time/temperature control for safety foods not held at 41F or below for more then four hours.

4. Chlorine sanitizing dish machine observed at a concentration too low, 0ppm per the test strip. Employee set up the three compartment sink for all warewashing needs.

5. No air gap observed on the drain line from the steam table. Drain line observed hanging down into the floor drain. Employee provided an air gap of at least one inch between the end of the drain line and the flood rim level of the floor drain on the noted drain line.

6. Several bottles and canisters of chemicals observed stored directly with food on the dry storage shelves. Employee moved the noted chemicals so they are stored below and away from all food, equipment, utensils, linens, and single-use items.

Jersey Bagel Deli and Grill, 3621 Maple

1. 1) Case of half and half observed with a manufacturer discard date of 7/22/19 in the walk in cooler. 2) Gallon of milk observed with a manufacturer discard date of 8/19/19 in the three door reach in cooler. Today is 8/22/19. Person in charge discarded the noted foods held past the manufacturer discard date.

2. 1) Raw bacon observed stored directly next to ready to eat tomatoes in the walk in cooler. 2) Raw shell eggs observed stored directly next to ready to eat cheese in the top loading cooler. Employees moved the noted raw animal products so they are stored below and away from all ready to eat foods.

3. Chemical tower shut off valve observed directly connected to the mop sink faucet downstream of the atmospheric vacuum breaker.

4. Two spray bottles of chemicals observed stored directly next to food on the dry storage shelves. Employee moved the noted chemicals so they are stored below and away from all foods, equipment, utensils, linens, and single-use items.

Samaritas Senior Living of Bloomfield Hills, 6257 Telegraph

1. Large container of tightly wrapped cut melon stored in the reach-in cooler to the left of the walk-in cooler was 47F. Person in charge stated that the melon was cut the day prior. Person in charge discarded the noted melon.

2. 1. Plate of tightly wrapped cut melon stored in the reach-in two door cooler next to the walk-in cooler was 47F. Person in charge stated that the melon had been stored in the cooler for 2 hours. 2. Container of tightly wrapped salad with feta cheese, hard boiled eggs and cut tomatoes stored in the reach-in cooler was 46F. Person in charge stated that the salad had been stored in the cooler for about 1 and a half hours. Person in charge rapidly cooled the noted foods and discarded the noted melon.

Mex, 6675 Telegraph

1. 3 cartons of heavy cream with manufactures use by date of 8/14/19 in walk in cooler. Manager discarded noted food items in trash.

2. Employee cutting ready to eat radishes with bare hands. After discussion with sanitarian employee washed hands and put on single service gloves.

3. 1) Several containers of sauces stored next to raw chicken in reach in cooler on cook line. 2) Several containers of vinegar stored next to raw bacon in walk in cooler. 3) Tray of ready to eat food items stored next to raw beef and raw shrimp in walk in cooler. All cooked/ready to eat food items moved to areas above raw animal foods by manager.

4. 1) Large deep metal pan of roasted beets in walk in cooler at 46-48F. Beets were roasted covered tightly and placed directly on 2 pans of diced tomatoes in walk in cooler the previous day. Diced tomatoes at 45-47F and cut the previous day. 2) Deep plastic covered container of cooked onions at 53-55F in walk in cooler. Onions cooked and placed in walk in cooler the previous day. 3) Deep plastic covered container of cooked peppers at 51-54F in walk in cooler. Peppers cooked and placed in walk in cooler the previous day. All noted food items discarded in trash by manager.

5. The following food items in the steam table on cook line for less than 1 hour between 119-125F: cooked chicken, cooked ground beef, cooked beans and cooked pork. Steam table not turned on with low water level under pans of cooked food. All noted food items rapidly reheated to above 165F by cook. Steam table turned on and filled with hot water. All noted food items holding above 135F.

6. 1) Large electric hand mixer blade very soiled with dried food debris for unknown length of time. 2) Top upper portion of standing mixer above mixing bowl soiled for unknown length of time. Certified manager washed, rinsed and sanitized noted food contact surfaces.

7. Water line on Cutris coffee machine at wait station noted without a backflow device.

Muslim Unity Center Cafe, 1830 W. Square Lake

1. 1) Container of cream cheese with manufacturer expiration date of 08/07/2019 inside two-door upright reach-in cooler inside kitchen. Today is 08/16/2019. 2) Container of whip cream with manufacturer expiration date of 06/17/2019 inside vertical 2-door sliding glass cooler unit along retail service line. 3) Bag of moldy bread on counter along cookline. Operator discarded noted items.

2. Chlorine sanitizing dish machine not sanitizing: Chlorine level zero. Sanitizer bucket empty at time of inspection. New bucket of sanitizer supplied and primed to dish machine. Chlorine level 100ppm.

3. 1) Electric gryo meat slicer soiled with dried food debris for unknown length of time. 2) Ice cream scoop soiled with dried food debris for unknown length of time. 3) Knife soiled with dried food debris on top loader for unknown length of time. All noted food contact surfaces washed, rinsed and sanitized.

4. 1) Several barbecue lighters stored next to and above customer foods on dry storage shelf inside kitchen. 2) Barbecue lighter fluid stored next to customer foods on dry storage shelf inside kitchen. 3) Spray bottle of Windex cleaner stored next to customer foods on counter around tabletop slushie machine. Operator stored noted chemicals below and away from customer foods in designated location.

No. 1 Carry Out Chinese Restaurant, 2436 Franklin

1. Dead house type fly noted in container of raw shell eggs and container of cooked pork in top loader at time of inspection. No live pests noted in facility at time of inspection. All noted food items discarded in trash by owner.

Papa Romano's, 2424 Franklin

1. 1) Beets, facility made ranch dressing, salami, and ham observed at temperatures between 45F to 51F in the one door reach in cooler in the salad area. Per person in charge the noted foods had either been in the cooler overnight or for an unknown length of time. 2) Cooked noodles, pepperoni, cut tomatoes, lasagna and cooked chicken observed at temperatures between 45F to 50F in the four door reach in cooler. Per person in charge the noted foods has been in the cooler overnight. 3) Shredded cheese observed at a temperature of 50F in the one door reach in cooler. Per person in charge the food had been in the cooler for two hours. 4) Shredded cheese observed at a temperature of 48F in the four door reach in cooler. Per person in charge the food had been in the cooler for two hours. 1-2) Person in charge discarded the noted time/temperature control for safety foods not held at 41 for below for more then four hours. 3-4) Person in charge moved the noted time/temperature control for safety foods to the walk in cooler to rapidly cool to 41F or below.

Starbucks, 2116 S. Telegraph

1. 1) Mocha Frappuccino observed with a manufacturer discard date of 7/22/19 in the open front cooler. 2) Strawberry lemonade beverage observed with a manufacturer discard date of 8/11/19 in the open front cooler. 3) Two orange beverages observed with a manufacturer discard date of 8/15/19 in the open front cooler. Today is 8/19/19. Person in charge discarded the noted foods held past the manufacturer discard date.

2. Package of chemical wipes observed stored directly on top of single-use stir sticks in the storage area. Person in charge moved the noted package of chemical wipes so it is stored below and away from all food, equipment, utensils, linens, and single-use items.

Steve's Deli, 6646 S. Telegraph

1. Cook cutting ready to eat parsley with bare hands. After discussion with sanitarian cook washed hands and put on single service gloves to touch parsley.

2. 1) Raw ground beef stored next to cooked rice and salami in reach in cooler on make line. 2) 2 buckets of soup stored next to raw turkey in walk in cooler. 3) 2 bags of cole slaw mix stored next to raw ribs in walk in cooler. 4) Raw bacon and raw beef stored next to cooked onions and broccoli in walk in cooler. 1) Raw ground beef moved to walk in cooler with other containers of raw ground beef. 2) Soup moved to shelf with other containers of soup in walk in cooler. 3) Cole slaw mix moved to shelf with other produce items. 4) Raw bacon and raw beef moved to shelf below all cooked/ready to eat items.

3. Facility is using time as a Public Health Control for several hot food items(cooked vegetables, salmon and pot pies) at display counter. Time stamp not in place for discard time. Standard Operating Procedure in place. Noted food items discarded.

4. Several employees preparing ready to eat sandwiches and salads with bare hands. Employees washed hands and put on single service gloves.

Subway, 4306 Telegraph

1. No air gap observed on the spray arm at the three compartment sink. Spray arm observed hanging down into the sink basin. 8/14/19 An air gap of at least one inch between the end of the spray arm and the flood rim level of the sink basin observed in place at the noted spray arm.

2. Knives observed stored directly in a quaternary ammonia sanitizing solution in the sani-station at the make line. Employee removed the noted knives from the quaternary ammonia sanitizer solution. Employees filled the sani-stations with the approved chlorine based sanitizer.

Subway, 1619 South Opdyke

1. Employee observed not washing their hands before donning gloves to make food after running the cash register. OCHD spoke with the noted employee who was then observed washing their hands after changing tasks.

2. Six containers of chocolate milk observed with a manufacturer discard date of 7/25/19 in the upright one door reach in cooler in the dining room. Today is 8/5/19. Employee discarded the noted foods held past the manufacturer discard date.

3. No air gap observed on the drain line from the dining room beverage machine. Drain line observed hanging down into the floor drain. 8/28/19 An air gap of at least one inch between the end of the drain line and the flood rim level of the floor drain observed on the noted drain line.

4. Small flies observed throughout the facility. Per employee they do not know if this facility uses a pest control operator or not. 8/28/19 Small flies still observed in the facility, no documentation of pest control was provided at this inspection.

5. Knives observed stored directly in a quaternary ammonia sanitizing solution in the sani-station at the make line. Employee removed the noted knives from the quaternary ammonia sanitizer solution. Employees filled the sani-stations with the approved chlorine based sanitizer.

Tim Horton's, 40 E. Square Lake

1. 1) Two containers of strawberry yogurt observed with a manufacturer discard date of 8/12/19 in the walk in cooler. 2) Container of strawberry yogurt observed with a manufacturer discard date of 8/12/19 in the one door reach in cooler. Today is 8/21/19. Person in charge discarded the noted foods held past the manufacturer discard date.

2. Built-in counter blender rinser observed with the wrong backflow device installed (an ASSE 1022 observed). Waterline does not have a quick disconnect. A pressure type vacuum breaker backflow device observed installed on waterline leading to noted blender rinser.

3. Unable to locate the air gap on the drain line from the built-in counter blender rinser. Drain line extends into a closed base cabinet below the available line of vision and access. 9/16/19 An air gap of at least one inch between the end of the drain line and the flood rim level of the floor drain observed on the noted drain line.

4. 1) Bucket of chemicals observed stored directly next to single-use cups and lids on a storage shelf. 2) Bottle of chemicals observed stored directly next to food on a storage shelf. Person in charge moved the noted chemicals so they are stored below and away from all food, equipment, utensils, linens, and single-use items.

Tropical Smoothie Cafe, 2510 S. Telegraph

1. Several bottles of chemicals observed stored directly above single-use cups in the back storage area. Person in charge moved the noted chemicals so they are stored below and away from all food, equipment, utensils, linens, and single-use items.

2. Quaternary ammonia sanitizing solution in the three compartment sink for warewashing observed at a concentration too high, over 400ppm per the test strip. Person in charge replaced the sanitizing solution in the three compartment sink to provide a concentration according to the manufacturer recommendations, 300ppm per the test strip.

Potbelly Sandwich Shop, 2108 S. Telegraph

1. Two containers of milk observed with a manufacturer discard date of 7/29/19 in the one door reach in cooler by the ice cream freezer. Today is 8/12/19. Person in charge discarded the noted food held past the manufacturer discard date.

2. Raw bacon observed stored directly on ready to eat cheeses in the one door reach in cooler on the back wall to the right of the toaster. Person in charge moved the noted raw animal product so it is stored below and away from all ready to eat foods.

3. 1) Raw bacon observed at a temperature of 45F above the top loading section stacked up above the chill line in the one door reach in cooler on the back wall to the right of the toaster. Per person in charge it had been in the cooler for less then one hour. 2) Five containers of cut tomatoes, and container of artichokes observed at temperatures between 50F to 55F in the one door reach in cooler in the middle of the set of three one door reach in coolers along the make line. Per person in charge the noted foods had been in the cooler for three and a half hours. 3) Two containers of feta cheese, two containers of blue cheese, two containers of hard boiled eggs, container of chickpeas and two containers of artichokes observed at temperatures between 45F to 48F in the one door reach in cooler on the back wall to the right of the handsink. Per person in charge the noted food had been in the cooler for less than two hours. Person in charge moved all the noted time/temperature control for safety foods to the walk in cooler to rapidly cool to 41F or below.

Bloomfield Hills

Bloomfield Deli, 71 W. Long Lake

1. Raw shell eggs observed stored directly above ready to eat cheese and jam in the three door reach in cooler. Employee moved the noted raw animal product so it is stored below and away from all ready to eat foods.

2. Employee medication observed stored directly with single-use food grade gloves on a storage shelf. Person in charge moved the noted employee medication so it is stored below and away from all food, equipment, utensils, linens, and single-use items.

Bloomfield Open Hunt, 405 E. Long Lake

1. 1) 2 containers of soft cheese with manufactures use by date of 8/1/19 in reach in cooler. 2) 2 containers of yogurt with manufactures use by date of 7/26/19 in walk in cooler. 3) 1 container of yogurt with manufactures use by date of 8/16/19 in walk in cooler. 4) 4 containers of yogurt with manufactures use by date of 8/26/19 in walk in cooler. Today's date 8/27/19. Chef discarded all noted food items in trash.

2. 1) 2 containers of cooked lobster with prep date of 8/20 in reach in cooler. 2) Container of hot dogs with prep date of 8/20 in reach in cooler. 3) Container of marinara sauce with prep date of 8/24 in reach in cooler. 4) Container of rice with prep date of 8/9 in reach in cooler. 5) Container of tuna salad with prep date of 8/19 in reach in cooler. 6) Container of cole slaw with prep date of 8/15 in reach in cooler. Today's date 8/27/19. Chef discarded all noted food items in trash.

3. 1) Can opener blade soiled for unknown length of time. 2) Slicer blade soiled with dried food debris for unknown length of time. All noted food contact surfaces cleaned and sanitized in dish machine.

Dunkin', 43119 Woodward Ave.

1. 1) Two containers of chocolate milk observed with a manufacturer discard date of 8/21/19 in the one door reach in cooler. 2) Gallon of milk observed with a manufacturer discard date of 8/20/19 in the one door reach in cooler. 3) Four packages of deli ham observed with a manufacturer discard date of 8/14/19 in the walk in cooler. Today is 8/23/19. Person in charge discarded the noted foods held past the manufacturer discard date.

2. Spoons used for stirring coffee beverages observed stored directly in a chemical solution between uses. Person in charge removed the noted spoons from the chemical solution.

3. First aid kit observed stored directly above food in the dry storage area. Person in charge moved the noted first aid kit so it is stored below and away from all food, equipment, utensils, linens, and single-use items.

Taubman Cafeteria, 200 E. Long Lake

1. 1) Raw ground beef observed stored directly next to ready to eat cooked bacon in the cook line cooler drawer. 2) Raw ground beef observed stored directly next to ready to eat salsa in the cook line cooler. 3) Raw shell eggs observed stored directly next to ready to eat milk and soup in the walk in cooler. Employees moved all the noted raw animal products so they are stored below and away from all ready to eat foods.

2. Washed, unwrapped apples observed out for self-service not under a sneeze guard and with to protection to protect them from possible contamination. Person in charge placed the noted food under a sneeze guard to protect it from possible contamination.

3. Feta cheese, blue cheese and creamy coleslaw observed at temperatures between 45F to 50F in the right side top loading section of the three door four drawer reach in cooler. Per person in charge the foods had been in the cooler for more then four hours. Employee discarded the noted time/temperature control for safety foods not held at 41F or below for more then four hours.

Wabeek CC Operations, 4000 Club Gate Dr.

1. 1) Container of sliced lemons in reach in cooler at salad station noted with mold like growth. 2) Carton of half and half with manufactures use by date of 7/23 in reach in cooler. 3) Container of milk with manufactures use by date of 7/28 in walk in cooler. Employee discarded all noted food items in trash.

2. Employee touching ready to eat lettuce for salad bare hands. After discussion with sanitarian employee washed hands and put on single service gloves to work with ready to eat foods.

3. 1) 4 bags of frozen(25F) raw chicken thawing on prep table in main kitchen next to produce and bread crumbs. 2) Raw chicken and raw fish stored over milk and dressing in reach in cooler. 3) Cooked crab stored with raw fish in walk in cooler. 1) Raw chicken moved to walk in cooler with other raw chicken. 2) Milk and dressings moved to shelf above raw animal foods. 3) Cooked crab moved to area away from raw animal foods.

4. 1) Cooked ribs with facility discard date of 7/30 in reach in cooler. 2) Cooked ribs with facility discard date of 8/5 in reach in cooler. 3) House made dressing with facility discard date of 7/11 in reach in cooler. Today's date 8/8/19. All noted food items discarded in trash by employees.

5. Heat sanitizing dish machine not sanitizing per heat tape. Booster heater turned off. Booster heated turned on-Dish machine heat sanitizing per heat tape.

6. New bar with seating add in Grill room area located in down stairs area adjacent to the golf course. Bar and equipment has not been approved by OCHD plan review. In-use 4 reach in coolers, chemical dish machine, Grab and Go cooler, ice bin, reach in freezer. Corrected on 8/30/19-Facility has applied for plan review with OCHD. **Do not use bar and equipment behind the bar until approval has been granted by this division.

7. The following food items were in the cooler on cook line for over night between 47-50F-quinoa, alfredo sauce, cooked potatoes, cooked ribs and broccoli casserole. Ambient temperature of cooler 48F. All noted food items discarded in trash by chef at time of inspection.

8. 1) Preparation date on house made gyro sauce 8/8 in reach in cooler at salad station area. 1) Preparation date on broccoli casserole 8/22 in reach in cooler on cook line.

Today's date 8/30/19. All noted food items discarded in trash by chef.

Yummy Cupcakes, 39566 Woodward Ave.

1. Whipped cream observed with a manufacturer discard date of 5/29/19 in the upright one door reach in cooler. Today is 8/1/19. Person in charge discarded the noted food held past the manufacturer discard date.

Contact David Veselenak at dveselenak@hometownlife.com or 734-678-6728. Follow him on Twitter @davidveselenak.