The Washtenaw County Public Health Department's restaurant inspections for February, 2016 are in. Of the 181 restaurants and food service facilities inspected in February, 27 had two or more priority violations, which are the most serious violations that are most likely to lead to food-borne illness.

Thirteen restaurants this month had three or more priority violations, six restaurants had four or more, and four restaurants had five or more priority violations.

This month, 94 restaurants had zero priority violations, and 18 restaurants and institutions had no violations at all: Anthony's Gourmet Pizza (N Maple Rd.), Baymont Inn Suites (Chelsea), Bearclaw Coffee Co. (N. Territorial), Brecon Village Country Store, Calvary Bible Church, Chipotle Mexican Grill (S. State St.), Commonwealth, La Torre Taqueria Mexican Restaurant Llc, Little Caesar's Pizza Treat (W. Stadium Blvd.), Maize & Blue Deli (S. University), Red Robin Gourmet Burgers, St. Mary's Church, Star's Cafe, Stockwell's Home Cookin, Subway (Plymouth Rd.), Subway #4824 (N Maple), Zingerman's "Next Door" and Zingerman's Mail Order.

Below is a searchable table of February 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 February restaurant inspection reports, with a focus on the restaurants with the largest number of priority violations:

Prickly Pear Cafe (328 S. Main St.) had the most priority violations in this month's report with seven, and a total of 14 violations.



Observed a large beef shoulder that was cooked the night prior at 46F and still in the cooling process, located in the walk-in cooler in whole beef form. Cooked potentially hazardous food shall be cooled: (1) Within 2 hours from 135F to 70F; P and (2) Within a total of 6 hours from 135F to 41F or less. P To correct: discard the noted food and discontinue cooling large whole beef in whole form. Correction Detail: Person in charge discarded the noted food and stated that they would cut the beef to cool it in the future.

Observed the following soiled food contact surfaces: 1. Container of dishes soiled with old food debris and described as clean dishes, located on top of a chemical bucket by the dishwasher. 2. Coffee cup of utensils soiled with a food debris build up located under the server pass through window soiled. 3. Can opener blade soiled with food debris build up, located in the basement prep. 4. Underside side of the mixing arm soiled with a oil debris build up, located in the basement prep. 5. Soiled container of measuring cups in the clean dish storage container, located in the basement prep. 6. Soiled knife with a food debris build up, located in the basement prep in the two door upright cooler. Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in # (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; (P) and (5) At any time during the operation when contamination may have occurred. (P) To correct wash, rinse and sanitize the noted items.

Observed the following: 1. Herb Pepper Vinaigrette dressing made with fresh garlic and oil sitting out on the cutting board for about 2 hours and at 67F. 2. Cooked chicken made 1.5 hours prior to inspection sitting out on the cutting board at 90F. POTENTIALLY HAZARDOUS FOOD that is to be cold shall be held at 41F or below. To correct move noted items into the cooler to rapidly cool it down to 41F or below. Corrected: Person in charge moved the noted items to the cooler to rapidly cool them to 41F or below.

Observed the following passed the facility use by date: 1. Black bean rellios 2/10. 2. Chicken rellios 2/10. 3. Coconut rum butter 2/9. 4. Sweet Habanero sauce 2/9. 5. Chipotle butter 2/9. 6. Tomatillo 2/9. A FOOD shall be discarded if it Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in # 3-501.17(A). (P) To correct discard the noted items into the garbage. Corrected: Person in charge discarded the noted items into the garbage.

Observed 2 logs of Cotija cheese that were moldy in the one door upright cooler on the cook line. Note: Food was also missing date marking. FOOD shall be safe, unadulterated, and honestly presented. (P) To correct discard the noted items into the garbage. Corrected: Person in charge discarded the noted items into the garbage.

Observed clean dishes being stored on top of the chemical buckets for the dish washer. POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WARE WASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE and SINGLE-USE ARTICLES. (P) To correct rewash all dishes stored on the chemical bucket and discontinue storing clean dishes on chemical bucket. Corrected: Person in charge had all dishes rewashed and stored away from chemical buckets.

Observed the dishwasher not washing hands between working with soiled dishes and putting away clean dishes. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under # 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES (P) and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (P) (B) After using the toilet room; (P) (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in # 2-403.11(B); (P). (D) Except as specified in # 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (P) (E) After handling soiled EQUIPMENT or UTENSILS; (P) (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (P) (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (P) (H) Before donning gloves for working with FOOD; (P) and (I) After engaging in other activities that contaminate the hands. (P) To correct retrain all employees on when to wash hands.

Asia City Restaurant (2905 Washtenaw Ave., Ypsilanti) had the most total violations in this report with 17. Five of those violations were priority violations.



Cooked potatoes wrapped in aluminum foil found on a sheet tray in the prep unit on the make line at 53 - 55 degrees f which had been cooked and cooled from previous night. Potentially hazardous foods are required to go through the temperature danger zone while cooling rapidly from 135 - 70 degrees f in two hours and from 70 - 41 degrees f in an additional 4 hours. The potatoes did not meet this requirement for rapid cooling. Corrected by discarding potatoes at time of inspection., numerous foods found in the walk in freezer stored on the floor under shelves and uncovered. Keep all foods covered and stored a minimum of 6" above the floor to allow access for routine cleaning. Correct as indicated above.

Numerous food contact surfaces were found soiled and not being cleaned at the proper required cleaning frequency, including the slicer, dough mixer and attachments, cutting boards, knives, hooks for smoking duck, noodle tongs for dim sum, tongs, strainers, the undersides of all prep unit lid covers in both main kitchen and dim sum area, food thermometer stem, clean dishes on dim sum side on shelf. All food contact surfaces used for potentially hazardous foods must be cleaned a minimum of once every four hours to reduce potential for contamination of foods. To correct retrain employee on proper cleaning frequencies as indicated above. All soiled food contact surfaces were sent to dishroom for immediate cleaning at time of inspection.

Large tub of cut cabbage found sitting out on cart at room temperature. Once cabbage is cut it is potentially hazardous and must be kept cold at 41 degrees f and may not be stored on a cart sitting out at room temperature. Maintain 41 degrees f or below to minimize potential for bacterial growth and toxin production. Corrected by discarding cabbage. Pig ear found in standing water after thawing at 71 degrees F. PIC indicates had just thawed out within 1/2 hour. Once thawed place back into cooler until ready to cook or continue the cooking process. Maintain proper temperature control of 41 degrees f or below. Corrected by boiling pig ear immediately and finishing cook process within an additional 15 minutes.

Cooked cabbage and spinach cheese casserole found on the hot buffet at 100 degrees f and 115 degrees f respectively. Potentially hazardous foods must be maintained hot at 135 degrees f or above to minimize potential for bacterial growth and toxin production. These foods were found double panned to prevent drying out and therefore were unable to maintain 135 degrees f. All other foods on the buffet were above 135 degrees f. Discontinue double panning or make sure there is hot water in the lower pan to keep foods at 135 degrees f. Corrected by discarding food at time of inspection. , house prepared mold kimchee found in the walk in cooler. All food is to be inspected routinely for mold, spoilage etc. Any foods found in this condition are to be discarded. Corrected by discarding food at time of inspection. See comment section regarding house prepared kim chee.

House prepared mold kimchee found in the walk in cooler. All food is to be inspected routinely for mold, spoilage etc. Any foods found in this condition are to be discarded. Corrected by discarding food at time of inspection. See comment section regarding house prepared kim chee. , cooked potatoes wrapped in aluminum foil found on a sheet tray in the prep unit on the make line at 53 - 55 degrees f which had been cooked and cooled from previous night. Potentially hazardous foods are required to go through the temperature danger zone while cooling rapidly from 135 - 70 degrees f in two hours and from 70 - 41 degrees f in an additional 4 hours. The potatoes did not meet this requirement for rapid cooling. Corrected by discarding potatoes at time of inspection.

At a follow-up inspection on 3/8, violations were found to have been corrected.

Happy's Pizza #38 (2896 Washtenaw Ave., Ypsilanti) had 16 total violations. Five were priority violations.



Observed no hand washing when changing tasks: 1) cook line: observed employee remove gloves not wash their hands. 2) dishwashing area: staff handling soiled dishware then handling clean utensils without hand washing. To correct, hands must be washed after handing raw animal food, soiled dishware or other sources of possible contamination. Retrain staff on when to wash requirements.

The white tub where the sifter and flour are stored are cleaned at the end of the day. Since raw chicken comes in direct contact with the tub, the frequency of cleaning is at least every 4 hours after initial use. It is recommended that the facility provides additional tubs for ease of changing out tubs every 4 hours. A minimum of once of every 4 hours is required for the tubs to be washed-rinsed-sanitized to minimize potential for bacteria growth. To correct provide additional tubs, increase frequency of cleaning to once every 4 hours, and retrain employees on new frequency of cleaning schedule.

Observed the sanitizer portion of the 3-compartment sink filled with sanitizer and soiled dishes. 3-compartment sinks must be set up to properly wash-rinse-sanitize equipment. To correct, properly set up the 3-compartment sink and retrain employees how to properly wash-rinse sanitize. Partially corrected: the 3-compartment sink was properly set up to wash-rinse sanitize.

Observed ground beef at 48-52 f and cooked sausage at 46 f in the standing pepsi cooler near the prep table. Potentially hazardous foods need to be held at 41f or below to minimize potential for bacterial growth. PIC corrected by discarding cooked ground beef and by putting cooked sausage in the walk-in cooler to cool back down to 41f. Will use these items within the next 2 hours or discard if not used within this time frame. Observed sliced ham at 48 f and pepperoni at 49 f in the speed rack of the 3-door pizza prep cooler. Potentially hazardous foods need to be held at 41f or below to minimize potential for bacterial growth. PIC corrected by putting sliced ham and pepperoni in the walk-in cooler to cool back down to 41f. Will use these items within the next 2 hours or discard if not used within this time frame.

Observed no hot water in the food establishment. Observed a leaking pipe down stream of the relief valve on the hot water tank. Observed plastic cup lids being used as drain plugs at the 3-compartment sink. Plumbing must be maintained in good repair and maintained according to law. To correct, provide hot water in the food establishment, provide drain plugs for the 3-compartment sink, and repair leaking hot water tank.

Wolverine State Brewing Company (2019 W. Stadium Blvd) had four priority violations - out of a total of seven - in this month's report.



Observed hose to wash inside brewery kettles/equipment not food grade quality. Hoses must be food grade approved for washing the inside of brewery equipment to minimize the potential for contamination of equipment. To correct replace hose.,

Observed an air gap missing at drain hoses from kettles and keg cleaner. An air gap must be provided at least twice the diameter of the inlet hose or but not less than 1 inch to minimize the potential for water supply contamination. To correct provide air gaps.

Observed the following potentially hazardous, ready to eat foods beyond their expiration date marked by establishment: 1. Sliced pastrami lunch meat 2/3/16 2. Cooked shredded pork 1/26/16 3. Cooked noodles 1/29/16 4. Sauerkraut 1/31/16 5. Smoked salsa 1/29/16 all potentially hazardous foods which are ready to eat must be consumed or discarded within 7 days of prep date. Assign and retrain staff on proper rotation of product. Corrected by discarding items. Corrected

Observed large containers of green peppers and sweet potatoes in WIC moldy and block of cheddar cheese in reach in cooler. Mold on food is a source of contamination. Food must be safe, unadulterated and honestly presented to the consumer. Corrected by discarding these items. Corrected.

At a follow-up inspection on March 1, the priority violations from the hose and the air gaps were noted as corrected.

Ypsilanti Marriott (1275 S. Huron St., Ypsilanti) had seven total violations in this month's report. Four of those violations were priority.



Observed water back-up onto floor at drain handsink located at dishmachine area. Disposal system must be maintained in good repair to minimize the potential for contamination. To correct repair clogged drain.

Observed dishmachine at bar not sanitizing with surface temperture of 160 degrees f. To properly sanitize dishes the dishmachine must reach a surface temperature of at least 160 degrees. To correct repair dishmachine.

Observed the following food items in reach in cooler (#17) to be above 41 degrees f. 1. Raw pork chops 45 degrees f 2. Calamari 45 degrees f 3. Raw salmon burgers 45 degrees f 4. Cooked sausage 43 degrees f all potentially hazardous foods must be kept at 41 degrees f or below to minimize the potential for microbial growth. Corrected by discarding these items and additional PHF foods being stored in cooler (i.e. brisket, mozzarella cheese, tuna steak, hunter sauce).

Observed moldy pita bread along cookline and spoiled melons in walk in produce cooler. Safe unadulterated food must be provided to consumer. Corrected by discarding products at time of inspection.

At a follow-up inspection on March 4, the plumbing issues with the handsink drain and the dish machine were noted as corrected.

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 http://publichealth.ewashtenaw.org.



Jessica Webster covers food and dining and life and culture for MLive and The Ann Arbor News. Reach her at JessicaWebster@mlive.com. You also can follow her on Twitter and on Google+.