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LEOS CONEY ISLAND

Unknown type · MI · source sword_mi #65-043362

Address
110 S MAIN ST
Royal Oak City MI 48067
Oakland County
Phone
—
First seen
Oct 12, 1:14 AM EDT

Inspections

  1. Sep 28, 2026Complaint InvestigationDetected Oct 12, 1:14 AM EDT

    0 priority violations

    • 6-501.111FliesCritical6-501.111 Controlling Pests — Small flies observed throughout facility, primarily near restrooms and soda syrup boxes in dry storage area. Operator was unable to provide proof of working with a licensed pest control operator. Correction: Eliminate pests from facility or work with a licensed pest control operator to control the number of pests within the facility and provide documentation.
    • 5-205.15Critical5-205.15 System Maintained in Good Repair — Toilet in left stall in women's restroom leaking slowly from water supply line and water leaking slowly at base of toilet when flushed. Note: No active sewage backup observed, and leaking is contained to one restroom stall. Correction: Repair noted plumbing fixture according to Law.
  2. Sep 17, 2026Enforcement Follow-UpDetected Oct 12, 1:14 AM EDT

    0 priority violations

    • 6-202.13FliesCritical6-202.13 Insect Control Devices, Design and Installation — Fly tape above foods at dry storage area near ice machine. Correction: Move noted fly tape to an area below and away from food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
    • 6-501.111FliesCritical6-501.111 Controlling Pests — Several small flies observed in the dry storage area behind the ice machine. operator stated facility is not working with a licensed pest control operator. Correction: Work with licensed pest control operator in or to eliminate noted pests.
    • 6-501.111#2FliesCritical6-501.111 Controlling Pests — Several small flies observed in the (1) dry storage area behind the ice machine and (2) women's restroom. Operator stated facility is not working with a licensed pest control operator. Correction: Work with license pest control operator in or to eliminate noted pests.
    • 6-501.111#3FliesCritical6-501.111 Controlling Pests — Several small flies observed in the (1) dry storage area behind the ice machine, (2) women's restroom, (3) warewashing area. Operator stated facility is not working with a licensed pest control operator. Correction: Work with license pest control operator in or to eliminate noted pests.
    • 6-501.111#4FliesCritical6-501.111 Controlling Pests — Several small flies observed in the (1) dry storage area behind the ice machine, (2) women's restroom, (3) warewashing area, (4) mop room, and (5) employee restroom. Operator was unable to provide pest control reports. Correction: Work with license pest control operator in or to eliminate noted pests.
    • 7-202.12Pesticide misuseCritical7-202.12 Conditions of Use — Unapproved hot shot pest spray stored on shelf below handwashing sink near ice cream freezer. Note: Container states "For indoor home use only". Correction: Discard noted unapproved pesticides.
    • 2-102.11(A-C(1), C(4-16))Critical2-102.11(A-C(1), C(4-16)) Demonstration — Operator and staff demonstrated inadequate knowledge and were unable to answer questions regarding final cooking temperatures, proper hot and holding temperatures, reheating and cooling time/temperature requirements, cleaning and sanitizing of food contact surfaces, handwashing requirements, and sanitizer concentration standards. x1 Correction: Operator shall review and re-train employees regarding noted basic food safety requirements as well as take on a more active role in monitoring equipment and employees to ensure that food safety practices re being followed on a regular basis.
    • 2-102.11(A-C(1), C(4-16))#2Critical2-102.11(A-C(1), C(4-16)) Demonstration — Persin in charge and staff demonstrated inadequate knowledge and were unable to answer questions regarding final cooking temperatures, proper hot and holding temperatures, reheating and cooling time/temperature requirements, cleaning and sanitizing of food contact surfaces, handwashing requirements, and sanitizer concentration standards. Correction: Operator shall review and re-train employees regarding noted basic food safety requirements as well as take on a more active role in monitoring equipment and employees to ensure that food safety practices re being followed on a regular basis.
    • 2-102.11(A-C(1), C(4-16))#3Critical2-102.11(A-C(1), C(4-16)) Demonstration — Operator and staff demonstrated inadequate knowledge and were unable to answer questions regarding final cooking temperatures, proper hot and cold holding temperatures, reheating and cooling time/temperature requirements, cleaning and sanitizing of food-contact surfaces, handwashing requirements, and sanitizer concentration standards. x1 Correction: Operator shall review and re-train employees regarding the noted basic food safety requirements as well as take on a more active role in monitoring equipment and employees to ensure that food safety practices are being followed on a regular basis.
    • 2-102.11(A-C(1), C(4-16))#4Critical2-102.11(A-C(1), C(4-16)) Demonstration — Operator and staff demonstrated inadequate knowledge and were unable to answer questions regarding final cooking temperatures, proper hot and cold holding temperatures, reheating and cooling time/temperature requirements, cleaning and sanitizing of food-contact surfaces, handwashing requirements, and sanitizer concentration standards. x2 Correction: Operator shall review and re-train employees regarding the noted basic food safety requirements as well as take on a more active role in monitoring equipment and employees to ensure that food safety practices are being followed on a regular basis.
    • 2-103.11(A)-(L)Critical2-103.11(A)-(L) Person in Charge — Person in charge observed not performing their duties based on the high volume of priority, priority foundation and repeating violations. Required logs were not being completed. Additionally, the person-in charge and staff were not monitoring food temperatures or verifying the temperatures of cold holding units. x1 Correction: Person in charge must train employees on the above noted food safety concerns. Person in charge must assert active managerial control to ensure that food safety practices are being followed on a regular basis and all violations are corrected and remain corrected. Person in charge must have up to date required logs. x1
    • 2-103.11(A)-(L)#2Critical2-103.11(A)-(L) Person in Charge — Person in charge observed not performing their duties based on the high volume of priority, priority foundation and repeating violations. Required logs were not being completed. Additionally, the person-in charge and staff were not monitoring food temperatures or verifying the temperatures of cold holding units. Correction: Person in charge must train employees on the above noted food safety concerns. Person in charge must assert active managerial control to ensure that food safety practices are being followed on a regular basis and all violations are corrected and remain corrected. Person in charge must have up to date required logs. x1
    • 2-103.11(A)-(L)#3Critical2-103.11(A)-(L) Person in Charge — Person in charge observed not performing their duties based on the high volume of priority, priority foundation and repeating violations. Required logs were not being completed. Additionally, the person-in charge and staff were not monitoring food temperatures or verifying the temperatures of cold holding units. x1 Correction: Person in charge must train employees on the above noted food safety concerns. Person in charge must assert active managerial control to ensure that food safety practices are being followed on a regular basis and all violations are corrected and remain corrected. Person in charge must have up to date required logs. x1
    • 2-301.14Critical2-301.14 When to Wash — Employee observed cracking raw shell eggs then handling ready to eat ham and toast without washing hands. Correction: Discard noted ready to eat ham and toast. Properly wash hands after contamination and between glove changes.
    • 2-401.11Critical2-401.11 Eating, Drinking, or Using Tobacco — Employee beverages improperly stored in the following locations: (1) Two above the meat slicer, (2) on the dry storage shelf with cans, (3) on rack inside the walk-in cooler, (4) on the dry storage rack across from the meat slicer. Correction: (1) - (4) Store employee beverages in approved locations below and away from food for customers.
    • 289.2129Critical289.2129 Certification of managerial employee under program accredited by American national standards institute — Facility was unable to provide proof of a certified manager certification. Correction: Provide a certified food service manager and certificate of completion.
    • 3-101.11Critical3-101.11 Safe, Unadulterated, and Honestly Presented — Carrots with mold-like growth inside of the walk-in cooler. Correction: Discard noted food.
    • 3-302.11Critical3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation — Onions and peppers stored inside of an open container of raw chicken inside the walk-in cooler. Correction: Arrange foods in the noted cooler so that raw animal food may by stored below and away from ready-to-eat foods.
    • 3-304.12Critical3-304.12 In Use Utensils, Between Use Storage — Bowls and cups without handles used as scoops and stored inside rice box in dry storage area. Correction: Scoops for food in containers shall have handles, with the handles stored out of the food.
    • 3-304.12#2Critical3-304.12 In Use Utensils, Between Use Storage — Small cups without handles used as scoops and stored inside multiple food in the top loading cooler. Correction: Scoops for food in containers shall have handles, with the handles stored out of the food.
    • 3-304.12#3Critical3-304.12 In Use Utensils, Between Use Storage — (1) Small cups without handles used as scoops and stored inside multiple food in the top loading cooler. (2) Utensils stored inside standing water inside of the dipper well that was turned off. Correction: (1) Scoops for food in containers shall have handles, with the handles stored out of the food. (2) Wash, rinse, and sanitize noted utensils and stored under running water.
    • 3-305.11Critical3-305.11 Food Storage — Assorted boxes and containers of foods stored directly on floor in walk in cooler. Correction: Move noted foods off the floor and to an approved location based on the above guidelines.
    • 3-501.14Critical3-501.14 Cooling — Two containers of cooked rice in deep covered containers between 44F - 46F cooled improperly from the day prior. Correction: Discard the noted food that did not cool in the proper time/temperature requirements.
    • 3-501.15Critical3-501.15 Cooling Methods — Two containers of cooked rice in deep covered containers between 44F - 46F cooled improperly from the day prior. Correction: Discard noted food and use an effective means of cooling.
    • 3-501.17Critical3-501.17 Ready to Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking — No date marking system observed in place for foods in walk in cooler. Correction: Place date mark on all noted time/temperature control for safety ready-to-eat foods held in the facility for more than 24 hours after opening or preparation.
    • 3-501.17#2Critical3-501.17 Ready to Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking — No date marking system in place for foods stored in walk in cooler. Correction: Place date mark on all noted time/temperature control for safety ready-to-eat foods held in the facility for more than 24 hours after opening or preparation.
    • 3-501.17#3Critical3-501.17 Ready to Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking — No date marking system in place for foods stored in walk in cooler. x1 Correction: Place date mark on all noted time/temperature control for safety ready-to-eat foods held in the facility for more than 24 hours after opening or preparation.
    • 4-204.11Critical4-204.11 Ventilation Hood Systems, Drip Prevention — Drip tray for hood vent filters missing on above the fryers on cookline. Correction: Provide drip tray.
    • 4-501.11Critical4-501.11 Good Repair and Proper Adjustment — (1) Top loading cooler on the cookline with an ambient air temperature of 47F and unable to hold potentially hazardous food below 41F. (2) Reach-in cooler next to top loading cooler on the cookline with an ambient air temperature of 49F and unable to hold potentially hazardous food below 41F. Correction: (1) and (2) Repair the noted coolers to hold potentially hazardous foods at or below 41F. Note: Do not utilize the noted cooler for potentially hazardous foods until it has been repaired.
    • 4-501.11#2Critical4-501.11 Good Repair and Proper Adjustment — (1) Reach-in doors on the top-loading cooler located on the cookline missing and replaced with cardboard, (2) ice build-up inside of the reach-in freezer on the cookline, (3) ice build-up inside of walk-in freezer. Correction: (1) - (3) Repair noted equipment.
    • 4-501.11#3Critical4-501.11 Good Repair and Proper Adjustment — Dessert cooler condenser leaking water into empty bowl, (2) ice build-up inside of the reach-in freezer on the cookline, (3) ice build-up inside of the walk-in freezer. Correction: (1) - (3) Repair noted equipment.
    • 4-501.11#4Critical4-501.11 Good Repair and Proper Adjustment — (1) Dessert cooler with an ambient air temperature of 52F and unable to hold potentially hazardous foods below 41F. (2) Top loading cooler on the cookline with an ambient air temperature of 50F and unable to hold potentially hazardous food below 41F. Note: condenser leaking water into empty bowl, (3) ice build-up inside of reach-in freezer on the cookline, (4) ice build-up inside of walk-in freezer. Correction: (1) and (2) Repair the noted cooler to hold potentially hazardous foods at or below 41F. Noted: Do not utilize the noted cooler for potentially hazardous foods until it has been repaired. (3) and (4) Repair noted equipment.
    • 4-501.11#5Critical4-501.11 Good Repair and Proper Adjustment — (1) Top loading cooler on the cooklike with an ambient air temperature of 44F and unable to hold potentially hazardous food below 41F. (2) Two-door reach-in cooler next to top loading cooler on the cookline with an ambient air temperature of 49F and unable to hold potentially hazardous food below 41F. (3) Dessert cooler with an ambient air temperature of 50F and unable to hold potentially hazardous food below 41F. Note: No potentially hazardous food was stored inside cooler at time of inspection. Correction: (1) - (3) Repair the noted coolers to hold potentially hazardous foods at or below 41F. Note: Do not utilize the noted cooler for potentially hazardous foods until it has been repaired.
    • 4-501.11#6Critical4-501.11 Good Repair and Proper Adjustment — (1) Top loading cooler on the cooklike with an ambient air temperature of 54F and unable to hold potentially hazardous food below 41F. (2) Two-door reach-in cooler next to top loading cooler on the cookline with an ambient air temperature of 54F and unable to hold potentially hazardous food below 41F. (3) Dessert cooler with an ambient air temperature of 80F and unable to hold potentially hazardous foods below 41F. Note: Facility was not storing food inside this cooler Correction: (1) - (3) Repair the noted coolers to hold potentially hazardous foods at or below 41F. Note: Do not utilize the noted cooler for potentially hazardous foods until it has been repaired.
    • 4-602.11Critical4-602.11 Equipment Food Contact Surfaces and Utensils — Interior of ice machine with mold-like growth dipping from top ledge. Correction: Drain ice machine and then wash, rinse and sanitize the interior
    • 4-602.11#2Critical4-602.11 Equipment Food Contact Surfaces and Utensils — Meat slicer on the prep table soiled and not washed, rinsed, and sanitized within four hours. Correction: Wash, rinse and sanitize noted meat slicer
    • 4-602.12Critical4-602.12 Cooking and Baking Equipment — (1) Upper baking surface of microwave at cook line observed soiled by food debris. (2) Flat top grill closest to to-go window observed with heavy food debris. x1 Correction: (1) and (2) Clean noted area and maintain clean.
    • 4-602.12#2Critical4-602.12 Cooking and Baking Equipment — Upper interior surface of microwave at cook line observed soiled by food debris. Correction: Clean noted area and maintain clean.
    • 4-602.12#3Critical4-602.12 Cooking and Baking Equipment — (1) Upper interior surface of microwave at cook line observed soiled by food debris. (2) Flat top grill closest to to-go window observed with heavily food debris. Correction: (1) and (2) Clean noted area and maintain clean.
    • 4-602.12#4Critical4-602.12 Cooking and Baking Equipment — (1) Upper interior surface of microwave on the cookline heavily soiled with food debris. (2) Flat top grill closest to to-go window heavily soiled with food debris. Correction: (1) and (2) Clean noted area and maintain clean.
    • 4-602.12#5Critical4-602.12 Cooking and Baking Equipment — Flat top grill closest to to-go window heavily soiled with food debris. Correction: Clean noted area and maintain clean.
    • 4-602.13Critical4-602.13 Nonfood Contact Surfaces — The following areas heavily soiled: (1) in between equipment on cookline with heavy grease and food debris build-up. (2) racks inside of the walk-in cooler soiled with food build-up (2) caster wheels heavily soiled, (4) exterior of fryers and corner flat top with heavy grease build-up. Correction: (1) - (4) Clean noted nonfood-contact surfaces and maintain clean.
    • 4-602.13#2Critical4-602.13 Nonfood Contact Surfaces — The following areas heavily soiled: (1) in between equipment on cookline with heavy grease and food debris build-up, (2) racks inside of the walk-in cooler soiled with food build-up, (2) caster wheels heavily soiled, (4) exterior of fryers and corner flat top with heavy grease build-up, (5) racks inside the toploading cooler on the cookline, (6) underneath shelves located above meat slicer and prep table, and (7) up-right freezer gaskets. Correction: (1) - (7) Clean noted nonfood-contact surfaces and maintain clean.
    • 4-602.13#3Critical4-602.13 Nonfood Contact Surfaces — The following areas heavily soiled: (1) in between equipment on cookline with heavy grease and food debris build-up, (2) racks inside of the walk-in cooler soiled with food build-up, (2) caster wheels heavily soiled, (4) exterior of fryers and corner flat top with heavy grease build-up, (5) racks inside the toploading cooler on the cookline, (6) underneath shelves located above meat slicer and prep table, and (7) up-right freezer gaskets, (8) ceiling inside of walk-in cooler with heavy dust build-up. Correction: (1) - (8) Clean noted nonfood-contact surfaces and maintain clean.
    • 4-602.13#4Critical4-602.13 Nonfood Contact Surfaces — The following areas heavily soiled: (1) in between equipment on cookline with heavy grease and food debris build-up, (2) racks inside of the walk-in cooler soiled with food build-up, (2) caster wheels heavily soiled, (4) exterior of fryers and corner flat top with heavy grease build-up, (5) racks inside the toploading cooler on the cookline, (6) underneath shelves located above meat slicer and prep table, and (7) up-right freezer gaskets, (8) ceiling inside of walk-in cooler with heavy dust build-up, (9) shelf right of ice machine, (10) bottom shelf in ice cream freezer. Correction: (1) - (10) Clean noted nonfood-contact surfaces and maintain clean.
    • 4-903.11(A)Critical4-903.11(A) Equipment, Utensil, Linen, Single Use Storage Location — Boxes of single-use take out containers stored on floor near kitchen entrance. Correction: Store noted single-use items at least six inches above the floor.
    • 4-903.11(A)#2Critical4-903.11(A) Equipment, Utensil, Linen, Single Use Storage Location — (1) Boxes of single-use take out containers stored on floor near kitchen entrance, (2) clean aprons stored on floor near mop sink. Correction: (1) -(2) Store noted single-use items and aprons at least six inches above the floor.
    • 5-205.15Critical5-205.15 System Maintained in Good Repair — 1) Urinal closest to entrance of mens restroom not functional; unable to be flushed. Note: Urinal is not overflowing or backing up. 2) Prep sink leaking from hot water handle when in use. Correction: 1,2) Repair noted plumbing fixtures according to law.
    • 5-205.15#2Critical5-205.15 System Maintained in Good Repair — Urinal closest to entrance of mens restroom not functional; unable to be flushed. Note: Urinal is not overflowing or backing up. Correction: Repair noted plumbing fixture according to Law.
    • 5-501.115Critical5-501.115 Maintaining Refuse Areas and Enclosures — Dumpster area with excessive debris present. Correction: Clean noted area and maintain clean.
    • 6-301.12Critical6-301.12 Hand Drying Provision — No paper towel available at handwashing sink near dessert display cooler. Correction: Provide paper towel at noted handwashing sink.
    • 6-301.14Critical6-301.14 Handwashing Signage — No handwash reminder sign poster at the handwashing sink next to the meat slicer. Correction: Post a hand wash reminder sign at the noted handwashing sink.
    • 6-501.11Critical6-501.11 Repairing — Floor tile loose and broken (1) inside the walk-in cooler, (2) in front of the ice bin near ice cream cooler, (3) along cookline, and (4) in warewashing area. (repeat x1) Correction: (1) - (4)- Repair noted tile. (repeat x1)
    • 6-501.11#2Critical6-501.11 Repairing — Floor tile loose and broken (1) inside the walk-in cooler, (2) in front of the ice bin near ice cream cooler. Correction: (1) - (2)- Repair noted tile.
    • 6-501.11#3Critical6-501.11 Repairing — Floor tile loose and broken (1) inside the walk-in cooler, (2) in front of the ice bin near ice cream cooler, (3) along cookline, and (4) in warewashing area. Correction: (1) - (4)- Repair noted tile.
    • 6-501.11#4Critical6-501.11 Repairing — Floor tile loose/ broken in the following areas: (1) Inside the walk-in cooler, (2) in front of the ice bin near ice cream cooler, (3) along cookline, and (4) in warewashing area. Correction: (1) - (4) Repair noted tile.
    • 6-501.11#5Critical6-501.11 Repairing — Floor tile loose/ broken in the following areas: (1) Inside the walk-in cooler, (2) in front of the ice bin near ice cream cooler, (3) along cookline, and (4) in warewashing area. x1 Correction: (1) - (4) Repair noted tile.
    • 6-501.12Critical6-501.12 Cleaning, Frequency and Restrictions — The following physical facility areas heavily soiled with food debris and grease build-up: (1) Floor along cookline, (2) Floor underneath equipment on the cookline, (3) Floor in the warewashing area, (4) Between equipment on the cookline, (5) Floor inside the employee restroom, (6) Floor inside walk-in cooler. Correction: (1) - (6) Clean noted areas and maintain clean.
    • 6-501.12#2Critical6-501.12 Cleaning, Frequency and Restrictions — The following areas heavily soiled with food debris and grease build-up: (1) Floor along cookline, (2) Floor underneath equipment on the cookline, (3) Floor in the warewashing area, (4) Between equipment on the cookline, (5) Floor inside the employee restroom, (6) Floor inside walk-in cooler. Correction: (1) - (6) Clean noted areas and maintain clean.
    • 6-501.12#3Critical6-501.12 Cleaning, Frequency and Restrictions — The following areas heavily soiled with food debris and grease build-up: (1) Floor along cookline, (2) Floor underneath equipment on the cookline, (3) Floor in the warewashing area, (4) Between equipment on the cookline, (5) Floor inside the employee restroom, (6) Floor inside walk-in cooler, (7) Ceiling at cook line. Correction: (1) - (7) Clean noted areas and maintain clean.
    • 6-501.14Critical6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition — Hood vent system above deep fryers soiled by accumulation of grease. Correction: Clean noted hood vent system and maintain clean.
    • 7-201.11Critical7-201.11 Separation — Bleach and all purpose cleaner stored directly next to container of olives on shelf below prep sink. Correction: Move noted chemicals below and away from food, equipment, utensils, linens, and single-service and single-use articles.