Rawsonville Coney Island

Contact Information

6066 Rawsonville Road
Belleville, MI 48111

Health Report - 03/10/2010 (2 critical incident(s))

(Critical) Observed dishwashing machine in back kitchen area not sanitizing properly. Bleach concentration was measured at 0ppm at time of inspection. Dishmachine needs to be sanitizing at 50-100ppm at all times. Please repair within 10 days. I will check this item at follow up inspection. Will need to setup and utilize 3 compt sink for all sanitizing operations until dishmachine is properly repaired. Please ensure and train all staff as needed on how to correctly setup sanitizing compt of 3 compt sink including proper concentrations and test strip usage. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control and prevent this violation from recurring. Please complete and fax to me (734) 222-3930 within 7 days. If violation is cited at any of the next 3 routine inspections, you will be required to attend an administrative conference at the wash county health dept. To discuss this recurring violation.

(Critical) Observed interior of ice machine with an accumulation of mold and debris (some slime mold dripping onto ice). All ice machines must be washed, rinsed and sanitized often and as per manufacturers directions. To correct, please wash and sanitize ice machine immediately. I will check this item at follow up inspection

Observed no paper towels at only handsink in kitchen. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

Observed soiled and missing ventilation filters above grill in cooking area. Ventilation hood is greasy as well. To correct, please obtain proper ventilation filters and clean all filters now and on a more frequent schedule

Observed interior of dishmachine in back kitchen area with a heavy accumulation of slime/scale and debris. To correct, please clean now and on a more frequent schedule

This incident (24846) does not have any more information on it

Observed very low light intensity in both public restrooms (several light bulbs burned out). To correct, please replace missing/burned out bulbs as soon as possible

Observed floors under almost all pieces of equipment in cooking/prep area soiled with grease and debris. As stated in past, please clean now and on a more frequent schedule

Observed interior of almost all upright freezers, coolers and reach in coolers in facility with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed a concentration of 0ppm of chlorine in wiping cloth bucket in front counter server area. All wiping cloth buckets must have a concentration of 50-100ppm of chlorine bleach at all times. Please remix buckets more often

Observed grease trap under 3 compt sink leaking water when 1 compt of 3 compt sink is utilized. To correct, please repair as soon as possible

Health Report - 09/09/2009 (10 critical incident(s))

(Critical) Observed 0 ppm of chlorine in dishwashing machine in back kitchen area. Sanitizer concentration in dishwasher needs to be 50-100ppm of chlorine at all times. Need to repair dishwasher within 10 days. I will check this item at follow up inspection. Please utilize 3 compt sink for sanitizing until dishwasher properly repaired. , observed 0 ppm of chlorine in dishwashing machine in back kitchen area. Sanitizer concentration in dishwasher needs to be 50-100ppm of chlorine at all times. Need to repair dishwasher within 10 days. I will check this item at follow up inspection. Please utilize 3 compt sink for sanitizing until dishwasher properly repaired. Follow up site visit 9/29/09: dishwasher has been repaired. Sanitizer was measured at 100ppm at time of follow up. Critical corrected

(Critical) Observed containers of housemade tuna salad and tartar sauce with expired datemark labels. All phf rte housemade salads must be used or discarded after 7 days (day 1 is prep date). Pic corrected by discarding. Critical corrected, but will need a completed risk control plan since violation cited at 2 consecutive routine inspections. Please bring copy of plan to admin conference.

(Critical) Observed pan of sausage links and pan of gravy in prep and cooking areas not being stored in any type of hot holding unit. Pans were sitting out at room temp on prep cart and bottom of prep table. Internal food temps were measured at 85f and 110f. All phf must be hot held at 135f or more at all times to prevent bacterial growth. Do not store phf at room temperature. Pic corrected by discarding. Critical corrected

(Critical) Observed several packages of rte deli meats (ham, turkey), housemade coleslaw and sauces, and rte gyro meat with no datemarking labels. As stated in past, all phf rte foods (including all deli meats, housemade salads and sauces) must have a datemarking label with a 7 day consume by date (day 1 is open/slice date). Pic corrected by discarding meats and salads with unknown prep dates and properly labeling all freshly prepared foods. Critical corrected, but will need completed risk control plan since violation was cited at last 3 routine inspections. Please bring copy of plan to admin conf.

(Critical) Observed 0 ppm of chlorine in dishwashing machine in back kitchen area. Sanitizer concentration in dishwasher needs to be 50-100ppm of chlorine at all times. Need to repair dishwasher within 10 days. I will check this item at follow up inspection. Please utilize 3 compt sink for sanitizing until dishwasher properly repaired

(Critical) Observed no hot water available at only handsink in kitchen. Employees currently washing hands in 3 compt sink or restroom. All handsinks must have soap, paper towels and hot water available at all times for proper employee handwashing. Must repair handsink within 10 days. I will check this item at follow up inspection. , observed no hot water available at only handsink in kitchen. Employees currently washing hands in 3 compt sink or restroom. All handsinks must have soap, paper towels and hot water available at all times for proper employee handwashing. Must repair handsink within 10 days. I will check this item at follow up inspection. Follow up site visit 9/29/09: handsink in kitchen has been repaired and is working properly. Soap, paper towels and hot water now available at handsink. Critical corrected.

(Critical) Observed 2┬░Full flats of raw shell eggs sitting on prep table in cooking area at room temp. Internal food temp was measured at 65f. There were no customers in restaurant at time of inspection and pic not aware that eggs needed to be refrigerated when not in use. Also observed pan of ham on prep cart next to grill being stored at room temp. Internal temp of ham was 60f. Phf cannot be sitting in the temp danger zone for unknown periods of time. All phf must be cold held at 41f or below at all times to prevent bacterial growth. Pic corrected by discarding eggs and ham. Pic to change procedure as well. Pic stated that he will now keep eggs and ham in upright coolers when not in use.

(Critical) Observed pan of coney chili sauce and pan of wet coney burger in hot holding unit in prep area at 86-90f (foods have been slowly reheating in unit for 1 hour per pic). Please cease this practice immediately. All phf must be rapidly reheated to 165f or more. Will need to reheat foods on grill or in microwave to 165f before placing food in hot holding units. Pic corrected by reheating sauce and burger to 165f in microwave. Critical corrected.

(Critical) Observed no hot water available at only handsink in kitchen. Employees currently washing hands in 3 compt sink or restroom. All handsinks must have soap, paper towels and hot water available at all times for proper employee handwashing. Must repair handsink within 10 days. I will check this item at follow up inspection.

(Critical) Observed plate of raw hamburger in upright cooler in prep area stored directly on top of a container of rte watermelon and above rte tuna salad. As stated in past, all raw animal products must be stored below and away from rte food items at all times to prevent cross contamination. Pic corrected by relocating raw hamburger to bottom shelf of cooler. Critical corrected.

Observed interior of kitchen and dining area with an excessive amount of smoke when grill is in constant use. Smoky conditions in restaurant can create a nuisance to customers and employees. To correct, please have ventilation hood cleaned and repaired as needed as soon as possible.

Observed interior of several coolers in prep area soiled with debris. Please clean now and on a more frequent schedule

Observed missing light shields on ceilings in prep area and back kitchen area. To correct, please provide

Observed floors under grill and upright coolers soiled with grease and a heavy accumulation of debris. Also observed floors under 3 compt sink soiled with mold and debris. All floors in kitchen need to be cleaned now and on a more frequent schedule.

Observed interior of dishwasher with a heavy accumulation of scale. To correct, please clean now and on a more frequent schedule

Health Report - 03/11/2009 (5 critical incident(s))

(Critical) Observed no air gap on ice machine discharge line and 3 compt sink discharge line resting in drain receptacle behind dishwasher. All clear water discharge lines (ice machines, prep sinks) must have an air gap of 2 pipe lengths above flood rim of drain receptacle. To correct, please provide proper air gap within 10 days. I will check at follow up inspection. , observed no air gap on ice machine discharge line and 3 compt sink discharge line resting in drain receptacle behind dishwasher. All clear water discharge lines (ice machines, prep sinks) must have an air gap of 2 pipe lengths above flood rim of drain receptacle. To correct, please provide proper air gap within 10 days. I will check at follow up inspection. Follow up site visit 3/23/09: ice machine discharge line has been cut and 3 compt sink discharge line raised out of drain receptacle. Air gaps now established. Critical corrected

(Critical) Observed rte housemade salads (tuna, coleslaw), housemade tartar sauce, and rte deli meats with no datemark labels, inconsistent datemarking labels or wrong consume by dates. All phf rte housemade salads, sauces and deli meats must be clearly marked with a 7 day consume by datemark label and datemark system shall be consistently applied throughout facility. Day 1 is prep/slice date. Please train all staff on agreed upon datemarking system and follow up as needed. Pic corrected by discarding all foods with unknown prep dates and correctly datemarking all freshly prepared deli meats. Critical corrected.

(Critical) Observed carton of raw shell eggs stored above rte tomatoes in upright cooler in cooking area and also observed pan of raw fish in upright egg cooler next to grill stored next to rte butter containers and vegetables. All raw animal products must be stored below and away from rte foods to prevent cross contamination. Pic corrected by relocating eggs to egg cooler and relocating pan of fish to bottom shelf of raw meat upright cooler. Critical corrected.

(Critical) Observed 2 containers of rte deli meats with expired datemark labels. All phf rte foods must be used or discarded within 7 days (day 1 is slice date). To correct, please rotate stock more often and dispose of food with expired datemarks. Pic corrected by discarding deli meats. Critical corrected

(Critical) Observed individual plastic containers of rte housemade tartar sauce in mini upright display cooler in front counter area being cold held at 54f. All phf rte foods must be cold held at 41f or below at all times. Pic temporarily corrected by discarding tartar sauce. Do not store any phf in this cooler until unit repaired and inspected by wash county health dept. I will check cooler at follow up inspection. , observed individual plastic containers of rte housemade tartar sauce in mini upright display cooler in front counter area being cold held at 54f. All phf rte foods must be cold held at 41f or below at all times. Pic temporarily corrected by discarding tartar sauce. Do not store any phf in this cooler until unit repaired and inspected by wash county health dept. I will check cooler at follow up inspection. Follow up site visit 3/23/09: mini display cooler in dining area has been taken out of service. All rte housemade dressings are now kept in upright cooler in kitchen. Critical corrected

Observed soiled employee sweatshirt resting on food items under prep table in cooking area. All employee belongings must be stored in a designated area to prevent contamination of food items

Observed mini upright display cooler in front counter area not able to hold at 41f or below. If wanting to store phf in this cooler, please repair as soon as possible and will reinspect at follow up inspection.

Observed no light shield on lights above dishwasher in back kitchen area. To correct, please provide

Observed no paper towels at handsink in cooking/prep area. All handsinks must be supplied with soap and paper towels at all times

Observed missing ventilation filters in hood above grill in cooking area. To correct, please replace missing filters as soon as possible

Observed package of commercially prepared gyro meat being thawed on a prep table shelf in cooking area at room temperature. All phf must be thawed under refrigeration or under cool running water, never at room temperature

Observed wall in back of prep table next to handsink in cooking area soiled with grease. Please clean now and on a more frequent schedule. , observed floors next to deep fryers greasy with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule.