Broken coolers, repeat violations and misleading menus are only some of the violations found inCanton between October and December, according to Wayne County Health Departmentinspection reports.

Many of the violations have been corrected. The presence of violations in a past inspectiondoes not necessarily mean the establishment has the same violations today.

Inspection reports can be found at swordsolutions.com/inspections.

Below is a list of violations found at some restaurants in Canton.

Los Tres Amigos, 6600 N. Canton Center Rd.

During a routine inspection on October 10, an inspector noted several problems at Los TresAmigos.

-- Observed enchilada stored in the upright refrigerator that passed the seventhday storage on 10/7/2024. The food item was disposed. Violation corrected.

-- Observed blood on the floor of the walk-in refrigerator. The blood was removed and the floorsanitized during the inspection. Violation corrected.

-- Observed handwashing sinks without paper towels. Paper towels were provided at thehandwashing sinks during the inspection. Violation corrected.

-- Observed the handwashing sink in the bar area without soap. Soap was provided during theinspection. Violation corrected.

-- The facility uses chlorine test kit to measure the chlorine strength for dishwasher sanitization,but a chlorine test kit was not provided.

-- Observed the floor underneath the dishwasher soiled. Observed the ceiling tiles in thedishwasher room soiled.

-- Observed flour stored uncovered in the kitchen and food storage areas. Cover the floor so that itdoes not get exposed to splash, dust, and other contamination.

-- Observed the toilet room propped open. Provide the toilet room with a tight-fitting andself-closing door.

-- Observed the cutting board with deep cuts. Replace.

-- Observed the dumpster top door open. Keep the dumpster door closed to keep pest fromentering the facility.

-- Observed an employee using cellphone that was laying on the counter of the reach-inrefrigerator. Provide a room for employees to store their belonging.

Authentikka Desi Restaurant Group Inc., 42070 Ford Rd.

During a routine inspection on November 8, an inspector noted several problems at AuthentikkaDesi Restaurant Group.

-- Observed at 1:50 p.m. various food items in the right side reach-in cooler with food temperaturesat 44-46F. The facility opens from 11:30 a.m. to 2:30 p.m. Cooked vegetables, sauces, and eggswere placed in the walk-in cooler. Potentially hazardous food, such as cooked meat, cookedvegetables, lettuce and cut tomatoes will not be stored in the cooler until it is repaired. Repairthe cooler. A follow-up will be conducted in 5-7 days.

-- Observed at 1:50 p.m. a big container of rice stored at room temperature with a temperature of120F. The operator did not know when the rice temperature reached 135F. The operatorindicated that the rice was cooked around 10 a.m. The inspector instructed the person in chargeto discard the unsold rice when the establishment closed at 2:30 p.m. Also, the inspector instructed the person in charge to get rice cookers with adjustable temperature settings to keep the rice temperature to at least 135F during storage. The facility has two rice cookers with broken handles and no possibility to adjust the cooker temperatures. The facility also has a warmer that can be used to store the rice. A follow-up inspection will be conducted in 5-7 days.

-- Observed the floor in the kitchen, the dishwasher room, and the hot water tank room withaccumulation of debris.

-- Observed the right side reach-in cooler could not maintain food temperatures at 41F or below,and rice cooker handles broken. Repair/replace. Observed the right side reach-in cooler couldnot maintain food temperatures below 41F and rice cooker handles broken.

-- Observed the ice dispenser laying on the ice in the ice making machine. Provide adispenser with handle for the rice, and for the ice dispenser, keep the dispenser in a clean,protected location between uses.

BDS Mongolian Grill, 42089 Ford Rd.

During a routine inspection on October 9, an inspector noted several problems at BDSMongolian Grill.

-- The dishwasher does not allow surface temperature of the irreversible registering temperatureindicator to reach 160F. Maintain the dishwasher. Until the dishwasher is repaired, use the3-compartment sink to sanitize utensils after washing and rinsing. A follow-up will be conductedin 7-10 days.

-- Observed on 10-9-2024 rice cooked on 10-8-2024 at 47F. The rice was discarded. Theinspector instructed the person in charge to monitor the cooling process so that food is cooledwithin 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. Violationcorrected.

-- Observed on 10-9-2024 rice cooked on 10-8-2024 at 47F. Use shallow, stainless-steel pans, asthey transfer heat faster than other containers. The pan should not be more than 4 inches deepand filled to no more than two inches from the top. Place the pan in the cooler uncovered orpartially covered in the walk-in refrigerator at 70F. When the temperature reaches 41F, the ricecan be combined and covered. A follow-up will be conducted in 7-10 days.

-- Observed an employee on the cook line without hair restraints. Provide hat or hair nets toemployees so that hair does not contact or fall on exposed food.

-- Observed imitation crab served as crab. Food shall be offered in a way that does not misleadthe consumer. Update the menu indicating that the crab served is imitation crab.

-- Observed the floor of the facility with pits, deep cracks, and water in the pits and cracks. This isa repeat violation. A follow-up will be conducted in 7-10 days.

Emagine, 39535 Ford Rd.

During a routine inspection on October 8, an inspector noted several problems at Emagine.

-- During inspection it was determined that utensils such as hotdog/fryer tongs and the can openermay not be cleaned throughout the shift, only at the end of the night. In-use utensils and foodcontact surfaces, which touch Potentially Hazardous Foods must be cleaned at least every 4hours to prevent microbial growth. Clean any utensils, which touch PHF at least every 4 hours.

-- On the left side of the service counter, a small reach-in cooler is holding sauce cups measuring47/48F. Cold potentially hazardous food must be kept below 41F. Keep cold foods below 41F.Person in charge moved the ranch to a different cooler during inspection, and stated they willput in a ticket for the cooler to be serviced. Other sauces are not potentially hazardous. Do notuse this cooler for PHF until it can hold food below 41F.

-- Two mops were observed on the floor of the mop sink. Mops should be hung up or inverted toallow for air drying between uses, without soiling walls or equipment.

-- Bagged ice in the walk in freezer was observed on the floor. This ice is used to fill the popmachines ice bin when ice machine supply is low. Food should be stored to protect it fromcontamination, at least 6 inches from the floor. Keep foods off the floor and stored in a protectedmanner.

Great Wall, 7233 N. Canton Center

During a routine inspection on October 16, an inspector noted several problems at Great Wall.

-- Observed the following: Raw beef stored above lettuce, raw eggs stored above lettuce andcelery. During storage separation shall be made between foods with ready to eat food on the topshelf, followed by fruit and vegetable, fish, meat, ground meat, and poultry. Arrangement isbased on cooking temperatures of the foods. A follow-up will be conducted in 7-10 days.

-- Observed the following: The person in charge (Certified Food Manager) did not know thetemperature for hot holding. The person in charge did not wash her hands after wiping her nose.She proceeded to pick up the thermometer for food items temperature check. The person incharge washed her hands without soap. The inspector gave the person in charge a copy of theFood Employee Food borne Illness Guidelines and literature on handwashing and safetemperature for food storage. A follow-up will be conducted in 7-10 days.

-- Observed a bag of onions stored on the kitchen floor. Food shall be stored at least 6 inches offthe floor.

-- Observed tableware presented with the lip-contact surfaces for customers to pick up. Tablewareshould be presented with the handle for customers and employees. The tableware wasrearranged. Violation corrected.

-- Observed wet mop stored inside of mop bucket when not in use. Mops shall be hung or invertedto allow proper drying. Correct by hanging mop or inverting to allow proper drying.

Hook & Reel Cajun Seafood & Bar, 39605 Ford Rd.

During a routine inspection on November 19, an inspector noted several problems at Hook &Reel Cajun Seafood & Bar.

-- At the end of the boil cook line, a container of Hook & Reel special blend sauce was observed atroom temperature, about 65F. This sauce includes butter, milk, and spices. Person in chargestated the sauce is not held hot or cold for quality purposes. To do this, time as a controlprocedures must be implemented. In order to use time as a control for food safety, potentiallyhazardous food must be time stamped and discarded if not used or served within 4 hours.

-- Written standard operating procedures (SOPs) must also be available, describing the steps ofhow time as a control is used in the facility. Provide written procedures and time stamps.

-- The handsink at the dishwashing area did not have paper towel available in the dispenser. Anemployee brought another roll of paper towel during inspection. Sanitary hand drying provisionssuch as paper towel must be provided at handsinks, to prevent re-contamination of hands afterwashing. Keep paper towel available at handsinks.

-- A lactic acid sanitizer dispenser is equipped at the large 3-compartment sink. The mop sink hasa quat sanitizer dispenser, which is no longer used according to the person in charge. Quattablets are used at the bar area/3-compartment sink. Bleach is available, used only for floorsand drains. The only sanitizer test kit available in the facility is for chlorine. A full test kit must beavailable for all types of sanitizer used, in order to verify concentrations. Provide test kit for anysanitizers used. If a sanitizer is not going to be used any more, do not have it hooked up for use.

-- In the back area, large tubs of spices, flour, and salt were observed using paper cups asscoops, or a scoop with the handle touching the product. In-use utensils used with nonpotentially hazardous food should be stored in a protected manner on a clean surface, or in thecontainer with the handle not touching the food. Use scoops with handles, and keep the handlesout of the food item.

-- The dishwashing machine at the bar seems to leak when tested. Person in charge stated themachine is not used, glasses are brought to the back area to be washed. Equipment should bemaintained in good repair and function according to manufacturer specifications. Repair/replacefaulty or broken equipment.