Clinton County restaurant inspections: Raw chicken, beef meats stored above spinach, cheese in cooler

ST. JOHNS — When county health inspectors visit local restaurants, they document problems that need addressing to meet state standards.

The most serious problems are considered priority violations, which present potential health hazards and should be corrected immediately. Priority foundation violations do not present immediate health hazards but should be corrected in a timely manner. Follow-up inspections and reports may consequently happen.

In most cases, the violations are corrected, and this information isn't an indication that violations at any establishment are still an ongoing issue.

Here are the most serious violations in Clinton County for restaurants for the month of March.

Country Kitchen, 8875 M-21, Ovid

Violation : Priority

Inspection date : March 21

Inspection type : Routine

Problem : Food law compliance

Comments : "At the time of the inspection, it was noted that there was a carton of brown eggs from a local egg producer that did not appear to have any documentation, or no information was provided, that proves that the eggs comply with the Michigan Food Law. No indication of USDA or MDARD inspection was able to be provided. At this time, this carton of eggs (is) not approved for use within the food establishment, as they do not meet the requirements of the Food Code or Food Law."

Fiesta Charra, 13157 Schavey Road, DeWitt

Violation : Priority

Inspection date : March 5

Inspection type : Routine

Problem : Improper food storage

Comments : "At the time of the inspection, it was noted that there was raw chicken and raw beef stored above cooked spinach and ready-to-eat peppers in the four-drawer cooler. It was also observed that raw chorizo was observed stored above ready-to-eat cheese."

Violation : Priority

Problem : Food temperature

Comments : "At the time of the inspection, it was noted that there was cheese sauce observed to be stored on the top of the shelf above the stove that was observed at 83F. The items were set up on top of the stove to hold them hot until it was needed. At the time of the inspection, it was noted per the PIC that the cheese sauce sitting on the stove for between 1-1.5 hours. Improper hot holding can allow the potentially dangerous pathogens that can cause foodborne illnesses to grow to potentially dangerous levels in food that is held without proper temperature control."

Violation : Priority foundation

Problem : Date marking

Comments : "At the time of the inspection, it was noted that there was very little date marking that was occurring on items that will remain in the coolers for over 24 hours from the date of preparation. Specifically, fiesta sauce in the reach-in cooler by the entrance, cooked ground beef, cooked pork, cooked chicken, chili rellenos, and many other items in the walk-in cooler were observed without proper date making."

Jade World, 1017 Old U.S. 27, St. Johns

Violation : Priority

Inspection date : March 6

Inspection type : Routine

Problem : Cooling

Comments : "At the time of the inspection, it was noted that there was some rice observed sitting out after being pulled from the rice cooker that was noted to be observed at 93F. The rice was removed from the cooker at 11:30 a.m. and noted at 93F at 2 p.m. This exceeds the proper cooling time and temperatures."

Violation : Priority

Problem : Food temperatures

Comments : "During today's evaluation, this department observed improper cold holding of time/temperature control for safety foods (TCS). Specifically, cut melon, cut pineapple, cut bananas and seafood salad was observed to be stored on the cold holding line of the buffet at a temperature of 50F."

Violation : Priority foundation

Problem : Cooling methods

Comments : "At the time of the inspection, it was noted that there was some cooked potatoes observed at 60F, lo mein noodles observed at 53F, and sweet/sour chicken observed at 53F that were prepared his morning. They had been placed in the reach-in cooler or the walk-in cooler in a covered plastic container, in large quantities. This cooling method will not allow for proper cooling of the cooked potatoes, lo mein noodles or sweet/sour chicken, due to plastic containers that hold in heat and not laying the products in a thin layer to allow for air movement."

Jimmy's Pub, 16830 Chandler Road, East Lansing

Violation : Priority

Inspection date : March 13

Inspection type : Routine

Problem : Food temperature

Comments : "At the time of the inspection, it was noted that there were Time and Temperature Control for Safety (TCS) Foods noted in several coolers held between 45-50F. Specifically ranch and spicy ranch was observed at 50F in the two-door large dressing cooler and tomatoes, ham and mashed potatoes were observed at 45-50F in the flip-top, reach-in salad cooler."

Michigan Wildlife Conservancy, 6380 Drumheller Road, Bath Township

Violation : Priority foundation

Inspection date : March 19

Inspection type : Routine

Problem : Date marking

Comments : "At the time of the inspection, it was observed that there was improper date marking occurring on several products. Specifically ham (and) whipped cream batter were observed to be without a discard date. Improper date marking may increase the risk of foodborne illness due to the rapid growth of harmful bacteria."

Pilgrim Global Methodist Church, 2965 W. Parks Road, St. Johns

Violation : Priority

Inspection date : March 6

Inspection type : Routine

Problem : Food temperature

Comments : "During today's evaluation, this department observed improper cold holding of time/temperature control for safety foods. Specifically, Veggie Dip was observed to be stored in the reach-in cooler (left cooler) at a temperature of 50F."

Platte's Pizzeria, 201 W. Main St., Westphalia

Violation : Priority

Inspection date : March 7

Inspection type : Routine

Problem : Cleanliness

Comments : "At the time of the inspection, it was noted that there were multiple food contact surfaces of the facility in which were observed to not be clean to sight and touch. These include specifically the walk-in cooler shelving, the walk-in cooler walls and ceiling, the slicer (especially the back of the blade and behind the blade, and the bottom and around the seals of the reach in freezers (buildup of crumbs and food residue). All of these areas have an accumulation of food, dust or dirt residue that appears to have been building up on the hand contact surfaces. Food contact surfaces if not properly kept clean to sight and touch can allow for potentially dangerous pathogens to deposit or cross contaminate food and clean equipment."

Contact editor Susan Vela at svela@lsj.com or 248-873-7044. Follow her on Twitter @susanvela

This article originally appeared on Lansing State Journal: Clinton County restaurant inspections: Raw chicken, beef meats stored above spinach, cheese in cooler