Lapeer Steak & Seafood Restaurant

Adequate handwashing facilities supplied & accessible

Violation of Code: [511-6-1.06(2)(l)] Observed no hand washing sink available at the main bar. CA: PIC will turn one of the dump sinks into a handwashing sink or install another handwashing sink for the bar. l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located: 1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf and 2. In, or immediately adjacent to, toilet rooms. Pf New Violation. Correct By: 10/09/2026

Adequate handwashing facilities supplied & accessible

Violation of Code: [511-6-1.06(2)(o)] Observed the main handwashing sink blocked by ice bucket at the beginning of the inspection, Handwashing sink should always be easily accessible.COS: PIC removed the bucket. o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation.

Compliance with variance, specialized process and HACCP plan

Violation of Code: [511-6-1.04(6)(k)] Observed multiple vacuum sealed foods, raw meat such as beef, and RTE foods, such as miso paste and tomatoes. COS/CA: PIC discarded all foods that were vacuum sealed and stored past 48hrs. PIC will immediately stop vacuum sealing in the facility and they will obtain HACCP plan from DPH. k) Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. 1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P 2. Except as specified under subsection 6(l) of this rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(8)(a) through (g) and that: Pf New Violation. Correct By: 10/08/2026

In-use utensils: properly stored

Violation of Code: [511-6-1.04(4)(k)] Observed in-use utensils stored in room temperature water. COS: PIC resanitized the utensils and will ensure to store them in either dry, hot water, or running water. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.