Cedar Garden Restaurant Inspection Records: What St. Clair Shores Records Show

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The county inspection report cited several distinct operational lapses during the monitored review period. Primary among the citations was a dirty utensils violation, where prep knives and kitchen tools were not properly washed, rinsed, and sanitized between culinary applications or after extended exposure at room temperature. Regulatory standards dictate that contact surfaces touching potentially hazardous foods must be sanitized at minimum four-hour intervals to prevent pathogen colonization.

Field sanitarians also observed breakdowns in employee hygiene, specifically logging staff members who failed to wash their hands properly before handling ready-to-eat foods or after transitioning between distinct prep duties. In high-volume commercial kitchens, handwashing compliance remains the primary barrier against cross-contamination. When workers bypass designated handwash sinks stocked with warm water, soap, and disposable towels, sanitarians issue immediate priority citations.

Improper food date-marking rounded out the core concerns documented in the inspection notes. County guidelines require any ready-to-eat, potentially hazardous food held refrigerated for more than 24 hours to be clearly labeled with the preparation date or discarded within seven days at 41°F or below. Sanitarians located prepped containers lacking legible dates, creating risks where older stock could mingle unnoticed with fresh batches during busy dinner shifts.