Wayne County food inspectors pay unannounced visits to restaurants, schools, festivals, street fairs, houses of worship and other places that serve food to the public.

The goal is to find and correct problems that could lead to foodborne illnesses.

Hometown Life takes a look at priority items — those that are considered the most serious — each month, with this installment focusing on violations from September.

Here's a look at the priority violations in September in Livonia, as listed on the website used by Wayne County.

More:42 eating establishments in Livonia cited for priority violations in August

Al Jabal, 19588 Middlebelt

1. Observed at 4 pm cut lettuce at 45 F and cut tomatoes at 46 F both made 11:30 am not cooled within 4 hours. This is a repeat violation. A risk control plan was provided. Fill out and email risk control plan within 5 days. Another repeat may result in further enforcement action. Correct by cooling cold potentially hazardous food items from 70 F to 41 F within 4 hours or less. Discard food that was not cooled properly within the mentioned time and temperature. Correct immediately. A follow-up will occur in about 7-10 days.

2. Observed garlic sauce at 49 F and in house pickled cabbage at 52 F in top rail of grill prep cooler. Observed raw beef kebab at 44 F and beef patties at 46 F in reach in grill prep cooler. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

Big Boy, 37123 Six Mile

1. Observed pest strip unapproved for food establishment in dry storage area. Correct by using chemicals approved for food service establishments. Pest strip was discarded at the time of inspection. Corrected at the time of inspection.

2. Observed raw beef patties at 44-45 F in burger station pull out drawer. Observed cut lettuce at 48 F in upright 2-door cooler. Observed ready to eat penne at 48 F in walk in cooler. Observed lettuce leaves at 44 F and blue cheese at 44 F in reach in prep cooler at wait station. Observed cheesecake at 46 F, coconut cream pie at 46, and French silk at 45 F in dessert display cooler. This is a repeat violation. Further enforcement action may be required. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

3. Observed moldy honey melon in walk in cooler. Correct by discarding moldy food items. Person in charge discarded the above mentioned food items at the time of inspection. Corrected.

BJ's Restaurant and Brewhouse, 19470 Haggerty

1. Observed in walk in cooler at 3 pm Au Jus made at 10 am at 86 F not cooled within 2 hours from 135 F to 70 F. Observed ribs made 9/22 at 45-47 F in walk in cooler not cooled within 6 hours from 135 F to 41 F. Correct by cooling cooked food items from 135 F to 70 F within 2 hours and from 135 F to 41 F within 6 hours or less. Discard food that was not cooled properly within the mentioned time and temperature. Correct immediately. A follow-up will occur in about 7-10 days.

2. Observed tritip (whole cut of beef) at 128-132 F in steam oven at cook line. Person in charge stated that tritip is cooked to 135 F internal temperature in a steam oven and that temperature are checked once before moving to steam oven at cook line to rest for an hour at 135 F. Person in charge stated that they do not check temperature a second time to verify that tritip is hold for 36 minutes at an internal temperature of 135 F. Correct by cooking all parts of the whole meat roasts to 135 F and holding this temperature for 36 minutes. Keep meat at 135 F if held hot. Correct immediately. A follow-up will occur in about 10 days.

3. Observed employee not washing hands after handling dirty dishes and moving to clean dishes. Correct by washing hands whenever hands get contaminated and putting on gloves. Employee was retrained about handwashing at the time of inspection and agreed to wash hands and change gloves whenever hands get contaminated. Corrected.

Boston Market, 19055 Middlebelt

1. Observed no air gap at ice and pop machine between discharge pipe and drain bowl. Air gap at ice machine was provided at the time of inspection. Correct by providing an air gap of at least 1 inch between the discharge pipe and drain bowl rim for the above mentioned items. Correct immediately. A follow-up will be conducted in about 7-10 days.

2. Observed cut lettuce at 45 F and cut tomatoes at 45 F in display prep cooler. Observed prime rib at 45 F in walk in meat cooler. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

Buca di Beppo, 38888 Six Mile

1. HACCP Plan was approved for cook/chill. Violation corrected.

Buffalo Wild Wings, 37651 Six Mile

1. Food shall be held at 41F or below. Observed prep cooler near cook line holding tomatoes at 50F, lettuce at 46F and Raw chicken at 44F at time of inspection. All foods were put into ice bath at time of inspection. A follow up will occur in about 10 days. Keep foods at 41F.

Burger King, 28203 Plymouth

1. Potentially hazardous food using time as a control should be marked with time food was pulled from cooler. Observed food using time as a control with stickers but no time marked. Corrected by writing correct time when food had been pulled from cooler. Violation corrected.

Burton Manor, 27777 Schoolcraft

1. Chlorine sanitizer dispensing at 50-100ppm. Corrected.

China Kitchen Express, 16709 Middlebelt

1. Observed in the walk in cooler eggs and shrimp above cabbage and broccoli. Also in the freezer raw chicken above pork. Food must be stored according to cook temperature with raw chicken being on the bottom, then whole cuts of beef/pork, above that fish/seafood and at the top vegetables/cooked foods. Corrected during inspection, the items were relocated and stored according to cook temperature. This is a repeat violation and a risk control plan will be given.

Claddagh Irish Pub, 17800 Haggerty

1. Observed a food employee going from dirty dishes to clean dishes without washing hands and changing gloves. Observed employee touching mouth part of silverware without using any gloves. Correct by changing gloves and wash hands whenever they become contaminated. Corrected at time of inspection, food employee was stopped and made to change gloves.

2. Observed iodine sanitizer solution at 0 ppm at bar dishwasher. Correct by providing sanitizer solution concentration specified by the manufacturer label. Solution was adjusted to 12.5 ppm at the time of inspection. Corrected.

3. Observed corned beef rolls at 47 F and deli meat sandwiches at 47 F in pull out fryer prep cooler. Observed apple slaw at 46 F and mozzarella 44 F at the sandwich prep cooler. Observed meat loaf at 45 F, sliced cheese at 46 F, burger patties at 46 F, raw fish at 46 F, and raw chicken at 44-45 F in pull out broiler prep cooler. Observed fish at 45 F in pull out fryer prep cooler. This is a repeat violation. Further enforcement actions may be taken. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

4. Observed person in charge use bare hands touching ready to eat lettuce leaves. Correct by training employees to use utensils or gloves any time ready-to-eat foods are handled. Person in charge washed hands and put on gloves at the time of inspection. Corrected.

Clarenceville Middle School, 20210 Middlebelt

1. Observed employee serving food after touching money and not washing hands. Correct by washing hands whenever hands get contaminated and putting on gloves. Employee was retrained about handwashing at the time of inspection and agreed to wash hands and change gloves whenever hands get contaminated. Corrected.

David's New York Deli, 15215 Farmington

1. Observed wrapped meats are 41F, and cheese is 41F in the refrigerator. Did not observe coleslaw in the refrigerator during inspection. Corrected.

Jimmy John's, 37671 Six Mile

1. Observed at 1:45 pm sliced tomatoes made at 10 am at 44-47 F. Correct by cooling cooked food items from 135 F to 70 F within 2 hours and from 135 F to 41 F within 6 hours or less. Discard food that was not cooled properly within the mentioned time and temperature. Person in charge moved sliced tomatoes into walk in freezer and was able to bring down temperature to 41 F at the time of inspection within 4 hours from initial preparation. Corrected.

Jimmy John's, 33177 Eight Mile

1. Observed quat sanitizer solution above 500 ppm. Correct by using chemicals according to manufacturers label. Sanitizer concentration was adjusted to 400 ppm. Corrected at the time of inspection.

Laurel Park Coney Island, 37622 Six Mile

1. Equipment which is used for food and/or to clean and store utensils shall have an air gap between discharge pipe and the sewage system. Observed no air gap at prep sink. Correct by providing an air gap of at least 1 inch between the discharge pipe and drain bowl rim for the above mentioned items. Employee provided air gap of 2 inches between prep sink discharge pipe and drain bowl at the time of inspection. Corrected.

Red Robin, 37701 Six Mile

1. Observed at 2:15 pm cut lettuce made 10 am at 44-47 F and sliced tomatoes made 10 am at 45-46 F in salad prep cooler. Observed at 2:30 pm sliced tomatoes made 10 am at 44 F in walk in cooler. Correct by cooling cold potentially hazardous food to 41 F or below within 4 hours. Discard food that was not able to cool to 41 F or below within 4 hours. Correct immediately. A follow-up will occur in about 10 days.

Logan's Roadhouse, 28599 Schoolcraft

1. All items in the cooler well that holds individual containers in the middle area of the kitchen (food prep area) were being held at proper temperatures at the time of the inspection including the following: Tomatoes (40F) Butter (41F) Sour Cream (36F) Lettuce (40F) Shredded cheese (39F) tarter sauce (35F), etc. The manager stated that on the day the routine inspection, the cooler was accidentally turned off leading to temperature issues. Violation corrected.

Tim Horton's, 33111 Eight Mile

1. Observed no backflow prevention device at mop sink. Correct by providing a backflow prevention device to prevent backflow into water supply system. Correct immediately. A follow-up will be conducted in about 7-10 days.

O'Malley's Bar and Grill, 15231 Farmington

1. Observed the fountain drink nozzles are clean to sight and touch. Corrected.

2. The glass washer at the bar has an out of order sign on it. The bartender stated that it will be replaced. As of now glasses are washed at the dish machine in the kitchen. Corrected.

Outback Steakhouse, 13010 Middlebelt

1. Employees shall wash their hand between tasks. Observed dish washer go from cleaning dirty dishes to putting away dirty dishes without washing hands. Hands must be washed when switching between dirty to clean dishes. Wash hands when switching between tasks. Person in charge instructed employee when to wash hands, violation corrected.

Pita Way, 33310 Plymouth

1. When sanitizing with chlorine, the concentration should reach around 50 ppm. Observed sanitizer hose producing chlorine at 0 ppm at time of inspection. Facility was shown how much bleach to put into 3 compartment sink at time of inspection until the sanitizer barrel could be prepared. Sanitize equipment in at least 50 ppm chlorine. This is a repeated violation, a risk control plan was given to facility at time of inspection.

Player's Golf and Event Center, 33463 Eight Mile

1. Observed pesticide unapproved for food establishments such as ant/roach killer spray. Correct by using chemicals approved for food service establishments. Employee discarded the above mentioned item. Corrected at the time of inspection.

Popeye's Chicken, 13050 Middlebelt

1. Backflow preventer provided on follow-up inspection.

Potbelly Sandwich Works, 17374 Haggerty

1. Observed sliced tomatoes made 8:30 am at 44-45 F around 2 pm in the walk in cooler. Correct by cooling cold potentially hazardous food to 41 F or below within 4 hours. Discard food that was not able to cool to 41 F or below within 4 hours. Correct immediately. A follow-up will occur in about 10 days.

2. Observed milk at 44-45 F in milk smoothie reach in cooler. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

Qdoba Mexican Eats, 29515 Plymouth

1. Observed lettuce at 41F in previously mentioned cooler. Violation corrected.

Biggby Coffee, 33443 Seven Mile

1. Observed quat sanitizer solution in sanitizer bucket at 0 ppm. Correct by providing sanitizer solution concentration specified by the manufacturer label. Sanitizer bucket solution was adjusted to 150 at the time of inspection. Corrected.

2. Observed single packaged cream cheese at 58-65 F stored at room temperature. Person in charge stated that cream cheese is stored on ice to keep at 41 F or below. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Person in charge discarded cream cheese at the time of inspection and agreed to store them fully emerged in ice. Corrected.

3. Observed employee not washing hands after touching apron in between making coffee. Correct by washing hands whenever hands get contaminated and putting on gloves. Employee was retrained about handwashing at the time of inspection and agreed to wash hand and change gloves whenever hands get contaminated. Corrected.

Sapporo Hibachi Steakhouse and Sushi Bar, 32030 Plymouth

1. Potentially hazardous foods stored at 41F or below at all times.

2. Sushi rice not time marked, required potentially hazardous foods time marked.

Schoolcraft College, 18600 Haggerty

1. Observed no potentially hazardous food at the display cooler at the time of inspection. Observed no food at the second buffet. The second top rail cooler at the buffet was not set up. Cafeteria kitchen manager stated that they fill the top rail cooler with water and ice for lunch and monitor temperatures before and after lunch. Corrected.

Schoolcraft College JC Cafe, 18600 Haggerty

1. Observed sliced cheese, roasted paprika, and ready to eat chicken breast at 41 F in the top rail of prep cooler. Observed ham, shredded cheese, and pepperoni at 41 F in the pull out prep cooler. Corrected.

Stables Bar and Grill, 14950 Middlebelt

1. Observed employees did not wash hands before putting on gloves to prepare food. There was no soap or paper towel provided at the bar/grill area. Provide soap and paper towel so that employees can properly wash hands and limit possible spread of foodborne illness.

Subway, 29574 Seven Mile

1. Observed cooked eggs at 46 F, sliced cheese at 46 F, turkey deli meat at 44 F, and chicken rotisserie at 46 F in reach in cooler. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

2. Observed employee not washing hands after touching hair and wrapping a sandwich. Correct by washing hands whenever hands get contaminated and putting on gloves. Employee was retrained about handwashing at the time of inspection and agreed to wash hand and change gloves whenever hands get contaminated. Corrected.

Supernatural Brewing and Spirits, 36685 Plymouth

1. Employees shall wash hands when going in between dirty and clean dishes. Observed employee handling clean dishes without washing hands. Corrected by instructing employee when to wash hands. Violation corrected.

Sushi and Rolls, 17382 Haggerty

1. Observed a shutoff valve downstream of the atmospheric vacuum breaker (AVB) at the mop sink. Correct by removing valves downstream of the AVB. Shutoff valve was taken off at the time of inspection. Corrected.

2. Observed a food employee dipping hand into wet towel while preparing a sushi roll. Correct by changing gloves and wash hands whenever they become contaminated. Corrected at time of inspection, food employee was stopped and made to change gloves and wash hands.

3. Observed chlorine sanitizer solution at 0 ppm in sanitizer bucket. Correct by providing sanitizer solution concentration specified by the manufacturer label. Solution was adjusted to 50 ppm at the time of inspection. Corrected.

4. Observed raw chicken and raw meat stored above ready to eat food and raw fish in walk in freezer. Correct by separating different raw animal food items by the order of cooking temperatures with the highest cooking temperatures being placed at the lowest level. Ready-to-eat food over fish, whole meat and raw eggs, over ground meats, over poultry. Raw meats were moved below ready to eat foods and stored in order of cooking temperature at the time of inspection. Corrected.

5. Observed tempura shrimp and tempura vegetables stored at room temperatures without discard times next to fryer. Correct by providing discard times for all food items under time as a public health control. Employee provided discard times at the time of inspection. Corrected.

Tahini Mediterranean Bakery and Grill, 17378 Haggerty

1. Observed raw meat such as chicken, ground meat, lamb, and beef stored above or next to ready to eat food in 2-door freezer. Correct by separating different raw animal food items by the order of cooking temperatures with the highest cooking temperatures being placed at the lowest level. Ready-to-eat food over fish, whole meat and raw eggs, over ground meats, over poultry. Raw meats was moved below ready to eat foods and stored in order of cooking temperature at the time of inspection. Corrected.

2. Observed moldy rice pudding in display pastry cooler. Correct by discarding moldy food items. Person in charge discarded the above mentioned food items at the time of inspection. Corrected.

Thai Basil, 37273 W. Six Mile

1. Observed sweet sour soup made 9/11 at 46 F in salad prep cooler. This is a repeat violation. Further enforcement actions may be required. Correct by cooling cooked food items from 135 F to 70 F within 2 hours and from 135 F to 41 F within 6 hours or less. Discard food that was not cooled properly within the mentioned time and temperature. Correct immediately. A follow-up will occur in about 10 days.

2. Observed chlorine sanitizer solution of sanitizer bucket at 0 ppm. Correct by providing sanitizer solution concentration specified by the manufacturer label. Solution was adjusted to 100 ppm at the time of inspection. Corrected.

3. Observed in house made cooked garlic sauce at 45 F in the top rail of wok grill prep cooler. Observed fried tofu at 46-48 F in pull out wok prep cooler. Observed bean sprouts at 66 F in walk in cooler. This is a repeat violation. Further enforcement actions may be required. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

Tim Horton's, 37755 Five Mile

1. Observed a shutoff valve downstream of the atmospheric vacuum breaker (AVB) at the mop sink. Correct by removing valves downstream of the AVB or installing a hose bib backflow preventer between downstream valve and hose. Correct immediately. A follow-up will occur in about 10 days.

2. Observed employee did not wash hands after touching clothes and then changing coffee filters. Correct by washing hands whenever hands get contaminated and putting on gloves. Employee was retrained about handwashing at the time of inspection and agreed to wash hands and change gloves whenever hands get contaminated. Corrected.

Tim Horton's, 31300 Five Mile

1. Observed cream at 47 F at cream dispenser machine next to drive through. Observed milk at 44 F and whipped cream at 53 F in the reach in cooler next to pop machine. Observed chipotle sauce at 53 F in prep cooler. Observed steak at 46 F in walk in cooler. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

2. Observed chemicals stored above clean dishes and utensil and on top of prep table at baking station. Correct by storing chemicals below food and clean utensil. Employee moved chemicals away from clean dishes, utensil, and prep area. Corrected at the time of inspection.

Tim Horton's, 33500 Plymouth

1. Observed in the steam well commercially packaged macaroni & cheese and chili not completely submerged in enough water to properly reheat. Temperatures were ranging between 45F and 62F. The items were in the steam table for 55min and would not reach reheating temperature within 2 hours. Corrected during inspection, more water was placed into the steam well to completely cover the packages. The food reached 145F during inspection.

Tony Baloney's, 13976 Merriman

1. Observed a gallon of milk on a shelf in the walk in cooler with a use by date of 8/23. Corrected during inspection, the milk was discarded.

Towne Place Suites Detroit/Livonia, 17450 Fox Dr.

1. Employee showed temperature logs to keep cold items at 41 F and hot items at 135 F. Observed that temperatures of hardboiled eggs at 58 F, sliced cheese at 44 F, and salsa at 75 F at breakfast buffet. Employee stated that the hot and cold breakfast items are under time as a public health control and discarded at the end of the breakfast. Observed no written procedures and discard times for hot and cold breakfast items under time as a public health control. Another repeat may result in further enforcement actions. Correct by providing and emailing written procedure and discard time for all food items under time as a public health control. Correct immediately. A follow-up will occur in about 10 days.

Up North Craft Bar, 28001 Seven Mile

1. Observed tartar sauce made 9/1/19 beyond consume by date. Correct by discarding ready-to-eat foods 7 days after preparation. Employee discarded expired food items. Corrected at the time of inspection.

Valentino's, 31200 Five Mile

1. Observed chicken 41F, Salami 42F, sliced turkey 41F in follow-up inspection. Corrected.

Vito's Coney, 36083 Plymouth

1. Potentially hazardous foods (raw chicken, raw hamburger, lettuce, tuna) at 47-50F inside lower portion of cookline prep station cooler. Receipt for repairs on 9/19/19 provided. Repairman contacted and actively working on unit has lowered the air temperature to 41F.

Wendy's, 19005 Middlebelt

1. Observed at 3:50 pm caesar salad bowls at 44 F made 8 am and southwest avocado bowls at 44 F made 8 am not cooled within 4 hours from 70 F to 41 F. This a repeat violation and may result in further enforcement action. Correct by cooling cold potentially hazardous food to 41 F or below within 4 hours. Discard food that was not able to cool to 41 F or below within 4 hours. Correct immediately. A follow-up will occur in about 10 days.

2. Observed cut lettuce, sliced tomatoes, baby salad leaves, and shredded cheese at 41 F or below. Observed sliced Munster cheese at 49 F in the top rail of prep cooler. Person in charge stated that cheese was in a shallower pan than the other surrounding pans. The deeper pans may have blocked the air flow to keep the sliced Munster cheese at 41 F or below. Munster cheese was discarded at the time of inspection. New sliced Munster cheese was replenished from walk in cooler which was at 41 F or below in a similar deep pan as the other food items in the top rail of prep cooler. The other food temperatures indicate that the top rail of the prep cooler is working properly and is able to keep the temperatures of the food items at 41 F or below. Corrected.

White Castle, 30105 Plymouth

1. Observed employee washing dishes without the sanitizer compartment set up. They were running the sanitizer over the equipment quickly and then letting them air dry. The contact time for the Kayquat II solution is 1 minute. Employees must completely submerge all equipment/utensils for 1 min before allowing to air dry. Set up the sanitizer compartment in the 3-compartment to properly sanitize equipment.

2. Observed the inside of the shake machine holding tank the temperature is 57F. Cold items must be held below 41F.

3. Observed a case of milk that has a use through date of August 30, 2019. Discard all milk that is beyond the consume by date.

4. Observed cold medication stored on a shelf above one of the freezers that holds burgers. Medications must be stored separately from any food or food contact surface in the facility.

Wingstop, 28517 Schoolcraft

1. In use utensils and equipment that comes in contact with food must be cleaned at least every 4 hours. Employee stated bowls for tossing wings in sauce are cleaned twice in a 13 hour day. Corrected by informing PIC that this equipment should be cleaned every 4 hours and bowls were cleaned. This is a repeat violation. A risk control plan will be emailed and returned to inspector. Please post a written procedure for cleaning equipment every 4 hours.

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