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RAINBOW CHINESE RESTAURANT

Unknown type · MI · source sword_mi #65-046327

Address
22048 FARMINGTON RD
Farmington MI 48336
Oakland County
Phone
—
First seen
Oct 12, 1:14 AM EDT

Inspections

  1. Sep 15, 2026RoutineDetected Oct 12, 1:14 AM EDT

    0 priority violations

    • 6-501.111Pests presentCritical6-501.111 Controlling Pests — Observed fruitflies by the drain under shelves in the dry storage area. The facility was serviced on August 29 by Adams pest control. Correction: Continue to work with the licensed pest control and follow their recommendation.
    • 2-301.14Critical2-301.14 When to Wash — Observed employee went out to discard trash in the dumpster, then came back inside the facility, changed her gloves and went on to handle customer foods without washing her hands. Correction: Sanitarian spoke to the employee and requested that she washed her hands before handling customer's foods.
    • 3-101.11Critical3-101.11 Safe, Unadulterated, and Honestly Presented — Shrimp and bean sprouts were being handled in the three-compartment warewashing sink. The compartments were overfilled, and the food was contacting the rubber (caulking) of the sink/wall and plumbing fixtures (faucet and plumbing assembly parts). The pre-rinse spray assembly was actively leaking directly into 3rd compartment containing food, and the faucet serving the adjacent compartment was also leaking. The sink is integrated with the dish machine, with the dish machine drain board positioned over the adjacent sink compartment. Correction: Discard the foods that were in the compartment sink under the leak, and ensure that food are only prepared in a container that can be easily washed, rinsed, and sanitized.
    • 4-202.11Critical4-202.11 Food Contact Surfaces — Observed 4 plastic totes with damaged lids that contained raw chicken in the walk-in cooler. Correction: Discard the damaged lids.
    • 4-501.114Critical4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness — The chemical dishmachine was not sanitizing. Per the chlorine test strip, it only showed 0-25ppm. Correction: Ensue the dishmachine is able to sanitize by providing 50-100ppm.
    • 5-205.15Critical5-205.15 System Maintained in Good Repair — A pipe is leaking by the wall behind the cooking equipment. Correction: Repair the noted plumbing fixture.
    • 5-205.15#2Critical5-205.15 System Maintained in Good Repair — 1) The spray arm at the dishmachine is leaking from. 2) The faucet in the middle compartment of the 3-compartment sink is leaking. Correction: 1-2) Repair the noted plumbing fixtures.
    • 5-402.11Critical5-402.11 Backflow Prevention — Observed employee mixing bean sprout and shrimp in the wash compartment of the 3-compartment sink. There is no air gap at the noted compartment sink. The 3rd compartment is interconnected to the grease trap. Correction: Food must be prepped only in a sink that is protected to backflow by an airgap.
    • 5-501.115Critical5-501.115 Maintaining Refuse Areas and Enclosures — Observe garbage on the ground in area surrounding the dumpster. Correction: Clean the ground and maintain clean.
    • 5-501.115#2Critical5-501.115 Maintaining Refuse Areas and Enclosures — Observe garbage on the ground in area surrounding the dumpster. Correction: Clean the dumpster area and maintan clean.
    • 5-501.115#3Critical5-501.115 Maintaining Refuse Areas and Enclosures — Several trash bags full of garbage are stored on laid on the ground at the dumpster area. Correction: Maintain the dumpster area clean.
    • 6-501.12Critical6-501.12 Cleaning, Frequency and Restrictions — 1) Floor under equipment in cookline soiled. 2) Food debris trapped in missing grout at the floor near walk-in cooler door entrance and by the handwashing sink. 3) Vents in the ceiling soiled with accumulation of dust. Correction: 1-3) Clean the noted areas and maintain clean.
    • 6-501.12#2Critical6-501.12 Cleaning, Frequency and Restrictions — 1) Floor underneath the cooking equipment are soiled with food debris. 2) Floor throughout the kitchen is soiled with standing water under the broken/lose tiles. Correction: 1-2) Clean the noted areas and maintain them clean.
    • 6-501.12#3Critical6-501.12 Cleaning, Frequency and Restrictions — The floor under the cooking stoves and under the cooling unit in the cookline are soiled with accumulation of food debris and standing water. Correction: Clean the floor and maintain it clean.