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 July.

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

Find more:47 eating establishments cited with priority violations in June in Livonia

1. Observed that the facility was using time as a public health control with the sauces. Observed that the meat sauce and the sauces in the ice bath were time stamped. Observed that the written procedures for time as a public health control were not provided. Written procedures for "Time as a Public Health Control" were provided by fax. Violation corrected.

Blue Plate Diner, 32610 Seven Mile

1. Observed a food employee handling food with damaged 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 raw kielbasa sausage over fish and fries and raw turkey above raw beef in walk in freezer. Observed raw sausage stored on ham in the same container and raw chicken stored over hash browns and bacon in reach in cooler. Observed hash brown below raw bacon in reach in cooler. This is a repeat violation three time in a row. Further enforcement action may result. 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. Person in charge moved kielbasa below fish and fries and turkey on the lowest shelf in walk in cooler. Raw chicken was moved below bacon and hash browns. Hash brown was moved above raw bacon. Raw sausage was removed from the ham container and ham discarded. Corrected at the time of inspection.

3. Observed nicotine medicine stored next to bread. Correct by storing medicine in a manner to prevent contamination of food, utensils, and equipment. Medicine was removed at the time of inspection. Corrected.

4. Observed soap sprayer bottle next to oil bottles at prep area. Observed chemicals stored over linens in dry storage room. 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 actions. Correct by storing chemicals below food and clean utensil. Employee discarded chemical spray bottle and moved chemicals away from food and linens. Corrected at the time of inspection.

1. Observed the salad prep cooler was working and potentially hazardous items were ranging in temperatures from 39F to 41F. Corrected.

1. Observed that the potentially hazardous foods were being held in a different display cooler that was holding food at 41 F or below. Observed that only pop and non potentially hazardous foods were in the display cooler not holding at 41 F. Violation corrected.

California Pizza Kitchen, 37546 Six Mile

1. Employees were not knowledgeable about foodborne illnesses that need to be reported to the health department. Person in charge stated that they are retraining employees about their health policy. This is a repeat violation. A risk control plan was provided. Fill out and email risk control plan within 5 days. Correct by retraining employees about foodborne illness prevention and that they are required to report them to the management and health department. Correct immediately. A follow-up will be conducted in about 7-10 days.

2. Employees were not knowledgeable about foodborne illnesses prevention and illnesses that need to be reported to the health department. This is a repeat violation. Further enforcement actions may be taken. Correct by retraining employees about foodborne illness prevention and that they are required to report them to the management and health department. Correct immediately. A follow-up will be conducted in about 7-10 days.

3. Management is trying to retrain employees, but employees are having difficulties retraining the materials. Visual training aides were provided instead of an office consultation. All employees must read and sign training materials to verify training. Email signed paper within 7-10 days. A follow-up will be conducted in about 7-10 days.

1. Observed salad dressings and cheese in the salad prep cooler between 34 F and 40 F. Observed ribs, cooked onions, and cooked peppers in the prep cooler on the cookline between 46 F and 50 F. Correct by holding food at 41 F or below. Correct immediately. This is a repeat violation. An office consultation may be necessary.

Continental - Comerica, 39200 W. Six Mile

1. Observed ham, cut tomatoes, and spinach leaves at 41 F at breakfast buffet. Observed cream cheese and yogurt at 41 F at self service cooler. Corrected.

1. Observed pizza sauce at 41 F or below. Person in charge stated that they mix ice and use ice wand to cool pizza sauce within 4 hours. Corrected.

2. Observed raw chicken and seafood below ready to eat food and separated by cooking temperature in walk in freezer. Corrected.

3. Observed pizza sauce, shredded cheese, pepperoni, ham, sausage, and anchovies at 41 F or below in the top rail of the pizza cooler. Observed cooked ground meat, shredded cheese, and pizza sauce at 41 F or below in the reach in pizza prep cooler. Corrected.

1. Observed lettuce and cheese in the walk in cooler between 54 F and 60 F. All other items in the walk in cooler were at 41 F. No items were being stored in the top rail of the prep cooler at the time of inspection. Correct by maintaining food at 41 F or below. Correct immediately. This is a repeat violation. A risk control plan was given to the PIC to fill out.

Daily Grind Cafe, 37620 W. Six Mile

1. Observed chlorine sanitizer solution in sanitizer bucket at 0 ppm. Sanitizer dispenser at three compartment sink was empty. Correct by providing sanitizer solution concentration specified by the manufacturer label. Sanitizer bucket solution was adjusted to 50 at the time of inspection. Corrected.

1. Person in charge stated that they clean the dough mixer by scrubbing the surface and vacuuming the dry dough debris and wiping it with hot soapy water, but do not rinse and sanitize afterwards. Correct by washing, rinsing, and sanitizing and air drying above mentioned items. Employee agreed to wash, rinse, sanitize and air dry food contact surfaces. Corrected at the time of inspection.

2. Employee stated that the cutting boards on the prep table is sanitized after each use and washed, rinsed, and sanitized at the end of the day. Correct by washing, rinsing, and sanitizing food contact surfaces every 4 hours. Person in charge agreed to wash, rinse, and sanitize food contact surface every 4 hours and retrain employees on cleaning frequency. Corrected at the time of inspection.

3. Observed hard salami air dried at room temperature. Correct by keeping cold potentially hazardous food at 41 F or below. Person in charged removed salami from facility to not serve customers and agreed to not air dry salami at room temperature anymore and keep it at 41 F or below. Corrected.

1. Observed cheese and tomatoes in the top rail of the salad prep cooler at 41 F. Observed pizza sauce and cut tomatoes in the top rail of the pizza cooler between 39 F and 42 F, which is within the 2 F permissible range of error. Observed cheese and spinach artichoke dip in the top rail of the prep cooler on the edge of the cookline between 48 F and 50 F. Correct by holding food at 41 F or below. Correct immediately. This is a repeat violation. A risk control plan was given to the PIC to fill out.

2. Observed at time of inspection cheese, cut tomatoes, and cooked peppers holding at 41 F or below in the top rail of the pizza prep cooler. Corrected. Salad cooler was corrected at the last follow up inspection. Corrected.

Elite Catering Company, 33610 Seven Mile

1. Observed spinach leaves at 50 F, spaghetti with meat sauce at 49 F, cooked penne pasta at 49 F, and grilled peppers at 51 F in walk in cooler. Air temperature was at 45 F. This is a repeat violation. A risk control plan was provided. Fill out and email risk control plan within 5 days. 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 10 days.

2. Observed blue cheese, cooked burger patties, cooked beans, macaroni, pasta salad, and cooked vegetables at 41 F or below. Corrected.

Embassy Suites Livonia, 19525 Victor Parkway

1. Observed cheese sauce made 7/2/2019 at 50 F. This is a repeat violation. A risk control plan was provided. Fill out and email risk control plan within 5 days. Correct by cooling cooked food from 135 F to 41 F within 6 hours and from 135 F to 70 F within the first 2 hours. Correct immediately. A follow-up will occur in about 7-10 days.

2. Observed onion soup made 7/9/2019 at 44 F in walk in cooler. This is a repeat violation. Further enforcement actions may occur. Correct by cooling cooked food from 135 F to 41 F within 6 hours and from 135 F to 70 F within the first 2 hours. Correct immediately. A follow-up will be conducted in about 7-10 days.

3. Observed spinach, ham, cut tomatoes at 41 F or below in the top rail of breakfast prep cooler. Observed Caesar dressing and key lime pie at 41 F or below in wait staff cooler. Corrected.

4. Observed written procedures for cold breakfast items. Corrected.

Leon's Family Dining, 28904 Seven Mile

1. Observed hand sink at entrance to kitchen provided piping hot water from the cold shutoff valve. Correct by providing cold water at hand sink. Correct immediately. A follow-up will be conducted in about 7-10 days.

2. Chemicals must be approved for food service establishments and shall follow manufacturers use instructions. Observed chlorine sanitizer bucket above 200 ppm. Correct by using chemicals approved for food service establishments. Chlorine sanitizer solution was adjusted to 100 ppm. Corrected at the time of inspection.

3. Observed raw fish next to ready to eat noodles in walk in cooler. 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 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. Person in charge moved raw fish away from ready to eat food. Corrected at the time of inspection.

4. Observed cut tomatoes at 48 F and sliced cheese at 45 F in the top rail of grill prep cooler. Observed chicken at 50 F in reach in grill prep cooler. Observed two containers of milk at 46 F in salad prep 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 10 days.

Lim's Star Restaurant, 33459 Eight Mile

1. Observed flying insect killer spray and ant insect killer that are not approved for food service establishments. Correct by using chemicals approved for food service establishments. Person in charge removed the above mentioned items from facility. Corrected at the time of inspection.

2. Observed chlorine sanitizer solution in wet towel bucket at 0 ppm. Correct by providing sanitizer solution concentration specified by the manufacturer label. Employee changed sanitizer solution and provided 50-100 ppm of chlorine sanitizer solution for wet towel bucket. Corrected at the time of inspection.

3. Observed baby corn at 47F, canned mushrooms at 46 F, shrimp at 51 F, cooked chicken at 45 F, and fried pork at 46 F in prep cooler. Cooler air temperature was at 50 F. Observed cut lettuce kept at 78 F kept at room temperature. 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 10 days.

4. Observed fried rice and fried eggrolls under time as a public health control without discard times. Correct by providing discard times for all food items under time as a public health control. Employee provided discard times for the above mentioned food items at the time of inspection. Corrected.

Sweet Lorraine's, 17100 N. Laurel Park Dr.

1. Observed ice bin at bar and beer cooler discharge pipes provided with an air gap from the discharge bowl rim. Corrected.

2. Observed crisp fried onions at room temperature. Person in charge agreed to use time as a public health control for crisp fried onions and provide written procedures and discard times. Observed cooked mushrooms at 48 F, crumbled feta cheese at 50 F, grilled vegetables at 47 F in the top rail of prep cooler 11. Person in charge found out that cooler was unplugged from electricity. Cooler was plugged and air temperatures went from 43 F to below 40 F. Food in cooler 11 was discarded. A follow-up will be conducted within 2-3 days to verify that food is hold cold at 41 F or below.

3. Observed no beyond consume by date food at the time of inspection. Corrected.

Los Tres Amigos, 29441 Five Mile

1. Did not observe a hose bibb vacuum breaker on the end of the faucet where the hose is attached. Corrected on follow-up inspection.

2. During the inspection the lettuce was changed because the cooler was broken. Ice water was placed underneath the pans for the potentially hazardous foods. The tomatoes are in an ice water bath for the guacamole table side cart and are 40F. Corrected.

1. Observed sausage, ham, and tomatoes in the prep cooler on the cookline between 37 F and 40 F. Observed butter in the top rail of the servers' station at 40 F. Observed that no potentially hazardous food was being stored in the servers' standing cooler, but the food being stored in the standing cooler was between 39 F and 41 F. Violation corrected.

1. Observed a food employee gloves damaged by long nails. 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 raw bacon above ready to eat egg and pasteurized eggs. 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. Bacon was moved below ready to eat eggs and pasteurized eggs at the time of inspection. Corrected.

1. Observed there is a new spray hose attached that is above the flood rim. Corrected.

1. Food contact surfaces shall be sanitized after cleaning and before use. Observed that the facility was not sanitizing their blenders after washing. Correct by sanitizing food contact surfaces after cleaning and before use. Correct immediately. The facility was instructed to sanitize the food contact surfaces at the time of inspection. The facility created a sanitizing solution in the 3 compartment sink that was 50 ppm chlorine. Violation corrected.

1. Observed ice machine and pop machine does not provide an air gap. Correct by provide an airgap of 2 diameter (minimum 1 inch) between discharge pipe and the rim of the drain bowl. Air gap was provided for ice machine and pop machine by lifting pipe at the time of inspection. Corrected.

1. Observed kale at 53 F, arugula at 53 F, hard boiled eggs at 45 F, cut tomatoes at 45 F in the top rail of salad prep cooler. Observed shredded cheese at 48 F, sliced cheese at 47 F, and smoked chicken at 48 F in the top rail of the sandwich 2 prep cooler. The top rail of the prep coolers are emptied at the end of the day and turned off over night. The sandwich 2 prep cooler was turned off at the time of inspection. Person in charge turned on the sandwich 2 prep cooler and moved the food items to the walk in cooler. This is a repeat violation. A risk control plan will be emailed. Fill out and email risk control plan within 5 days. Another repeat may result in further enforcement actions. 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 10 days.

Papa John's, 33250 W. Six Mile

1. Observed kitchen equipment cleaner sprayer bottle reused for sanitizer solution. Correct by reusing chemical bottles for same ingredients. Person in charge discarded the sanitizer solution and agreed to not reuse chemical bottles for chemicals with different ingredients. Corrected at the time of inspection.

2. Employee stated that the pizza cutters are changed every 6 hours with clean ones. Correct by washing, rinsing, and sanitizing food contact surfaces every 4 hours. Person in charge agreed to wash, rinse, and sanitize food contact surface every 4 hours and retrain employees on cleaning frequency. Corrected at the time of inspection.

Papa Romano's, 33523 W. Eight Mile

1. Observed sliced cheese, meat balls, and salami at 41 F in walk in cooler during follow-up inspection. Corrected.

1. Observed a shutoff valve located downstream of the atmospheric vacuum breaker on the mop sink y-attachment - install a hose bibb vacuum breaker between the y-attachment and hose to prevent backsiphonage from constant pressure.

1. Observed cheese, canned mushrooms, canned beets in the top rail and cheese, ham, and sausage inside the prep cooler between 45 F and 49 F. Correct by holding food at 41 F or below. Correct immediately. This is a repeat violation. A risk control plan was given to the PIC to fill out.

1. Observed dressings, cheese, hard-boiled eggs, lettuce, and tomatoes in the salad prep cooler between 48 F and 51 F. Correct by keeping food at 41 F or below. Correct immediately. This is a repeat violation. An office consultation may be necessary.

S and B Deli Station, 38705 Seven Mile

1. Employee stated that the cutting boards on the prep table and the coffee machines milk foamer are sanitized after each use and washed, rinsed, and sanitized at the end of the day. This is a repeat violation. A risk control plan will be emailed. Fill out and email risk control plan within 5 days. Another repeat may result in further enforcement actions. Correct by washing, rinsing, and sanitizing food contact surfaces every 4 hours. Person in charge agreed to wash, rinse, and sanitize food contact surface every 4 hours and retrain employees on cleaning frequency. Corrected at the time of inspection.

2. Observed raw shell in eggs above ready to eat food such as cheese, deli meat, and bread in upright cooler next to prep cooler. 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. Person in charge moved raw shell eggs to the lowest shelf in the upright cooler under ready to eat food. Corrected at the time of inspection.

3. Observed chlorine sanitizer above 200 ppm at three compartment sink. Correct by following manufacturers label for the chlorine sanitizer solution concentration. Employee adjusted chlorine sanitizer concentration between 50 and 100 ppm at the time of inspection. Corrected.

1. A warewash machine shall produce a sanitizing concentration that is the appropriate concentration. Observed that the warewash machine was producing a sanitizing solution that was less than 10 ppm chlorine. Correct by repairing or adjusting equipment to produce a sanitizing solution that is an appropriate concentration. Correct immediately. The warewash machine was adjusted at the time of inspection to produce a solution that was 100 ppm chlorine. Violation corrected.

2. Ready to eat raw fish shall be properly frozen to destroy parasites. Observed that the facility was attempting to freeze salmon to destroy parasites at the facility. Observed from their records that the salmon routinely was above -4 F. Correct by holding the fish frozen at -4 F or buy sushi grade fish. Correct immediately.

3. Potentially hazardous food being held cold shall be held at 41 F or below to prevent the growth of pathogens. Observed tofu, cooked meats, and crawfish tail in the prep cooler by the walk in cooler between 55 F and 58 F. Correct by holding food at 41 F or below. Correct immediately. The food was discarded at the time of inspection.

1. Observed valve attached downstream of the atmospheric vacuum breaker (AVB) with a hose going all the way down into the mop sink at the culinary station. AVBs cannot have downstream valves. Correct by removing valves downstream of the AVB or installing a hose bib vacuum breaker downstream of the valve. Correct immediately. A follow-up will occur in about 10 days.

2. Observed at time of inspection iodine glass washer at the bar was providing sanitizer solution at less than 12.5 ppm. Sanitizer solution must be provided at the concentration specified by the container (12.5-25 ppm). Corrected at time of inspection machine was adjusted and is now providing sanitizer solution between 12.5-25 ppm. Corrected.

3. Observed raw in shell eggs above pasteurized eggs and buttermilk in the walk in baking cooler. 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. Person in charge moved raw in shell eggs to the lowest shelf in the upright cooler below pasteurized eggs. Corrected at the time of inspection.

4. Observed at time of inspection display cooler in cafeteria holding tiramisu at 56 F, yogurt 48 F, and string cheese 46 F. Observed buffet line holding cottage cheese 50 F, hummus 50 F and potato salad 45 F. Observed middle prep cooler line in charcuterie kitchen holding heavy wipping cream at 58 F. All potentially hazardous cold food must be held at 41 F or below. Food was discarded at time of inspection. Correct immediately by repair/replacing prep cooler so that it holds all potentially hazardous cold food at 41 F or below. A follow up will occur in about 10 days.

5. Observed cooked moldy rice with a discard date of 6/28 in upright cooler behind beverage cooler station in the cafeteria beyond consume by date. Observed cream cheese filling made 6/24 and sweetened condense milk made 4/18 beyond consume by date in the upright three door cooler at the baking station of the culinary art kitchen. Correct by discarding ready-to-eat foods 7 days after preparation. Employee discarded expired food items. Corrected at the time of inspection.

6. Observed cold medicine stored at the dishwashing area. Correct by storing medicine in a manner to prevent contamination of food, utensils, and equipment. Medicine was discarded at the time of inspection. Corrected.

7. Observed bleach container next to salsa container underneath hot holding unit behind pop machine. Observed sanitizer sprayer bottle next to croutons underneath salad buffet. Correct by storing chemicals below food and clean utensil. Employee moved chemicals away from food. Corrected at the time of inspection.

Schoolcraft College - JC Cafe, 18600 Haggerty

1. Employee stated that the cutting boards on the prep table is sanitized after each use and washed, rinsed, and sanitized at the end of the day. Correct by washing, rinsing, and sanitizing food contact surfaces every 4 hours. Person in charge agreed to wash, rinse, and sanitize food contact surface every 4 hours and retrain employees on cleaning frequency. Corrected at the time of inspection.

2. Observed raw in shell eggs above ready to eat food in the upright cooler. 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. Person in charge moved raw in shell eggs to the lowest shelf in the upright cooler below ready to eat food. Corrected at the time of inspection.

3. Observed sliced cheese at 45 F, cubed cheese at 48 F, tuna salad at 47 F, and spinach leaves at 45 F in the 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 10 days.

1. Observed that a hose bib vacuum breaker had been installed after previous inspection. Violation corrected.

2. Observed that the raw foods were properly stored after previous inspection. Violation corrected.

1. Corrected. A picture of a hose bibb vacuum breaker attached to the hose bibb on the faucet was sent.

Sheesh Mediterranean Cuisine, 37240 Five Mile

1. Observed the chicken and beef from the shawarma are not kept in the vertical cooler. They are kept in the walk in cooler until needed for reheating to hold hot. Corrected.

2. Observed in the vertical cooler cooked chicken and meat are at 49F. All other items are below 41F. Potentially hazardous foods must be held below 41F.

St. Mary's Cultural Center, 18100 Merriman

1. Observed raw meat and raw chicken stored under and away from ready to eat food in walk in freezer. Corrected.

2. Food shall be protected from cross contamination by separating raw animal foods from ready to eat food and raw animal food by the order of cooking temperatures. Observed raw meat above ready to eat food in walk in freezer. Observed raw chicken next to 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. Correct immediately. A follow-up will occur in about 10 days.

1. Observed tuna 41F, lettuce 43F, turkey 41F from previous inspection. Corrected.

1. Observed pizza and cheese in the cooler at 41 F. Violation corrected.

1. Observed lemon scented chlorine sanitizer solution not approved for food contact surfaces in food establishments. Correct by using chemicals that are EPA registered and labeled for food contact surfaces in food establishments. Person in charge discarded lemon scented chlorine and agreed to discontinue using chemicals not approved for food establishment. Corrected at the time of inspection.

1. Did not observe plastic bags being used with food except for ginger roots that were purchased from the store. Corrected.

Town Place Suites Livonia/Detroit 17450 Fox Dr.

1. Observed hardboiled egg at 45 F, sliced cheese at 55 F, and salsa at 68 F at breakfast buffet. Person in charge 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. 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.

Tropical Smoothie Cafe, 29480 Seven Mile

1. Observed chemicals stored next to zip lock bags and clean towels. Correct by storing chemicals below food and clean utensil. Employee moved chemicals away from food and linens. Corrected at the time of inspection.

2. Observed cut kale and baby spinach leaves left at room temperature at 8 am. Person in charge stated that produce company key dropped food at around 6:30 am. Correct by ensuring cold potentially hazardous food is dropped of at 41 F or below and stored immediately in cooler. Person in charge moved spinach and kale to walk in cooler. Corrected at the time of inspection.

Village Grill Coney Island, 27545 Plymouth

1. Observed that the facility was using time as a public health control with the shredded potatoes. The items were properly time stamped. Violation corrected.

1. Observed cut lettuce at 53 F made 8 am in walk in cooler not cooled within 4 hours to 41 F. This is a repeat violation. a risk control plan was porivided. Fill out and email risk control plan. Another repeat 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 sliced tomatoes at 46 F, lettuce leaves at 52 F, cut lettuce at 44 F, and feta cheese at 49 F in the top rail of prep cooler. This is a repeat violation. Further enforcement actions may occur. 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 occur in about 10 days.

Wing Snob Livonia, 28408 Five Mile

1. Observed the tubing that comes from the line inside of the fountain machine has been raised to create and air gap into the drain bowl. Corrected.

1. Observed noodles at 52 F, hashbrowns at 48 F, and cream at 50 F. This is a repeat violation. Further enforcement actions may be taken. Correct by keeping cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will occur in about 7-10 days.

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