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Published: Monday, 7/28/2014 - Updated: 4 months ago

Restaurant Inspections: 7-28

Recently released inspection reports from Lucas County food-service establishments.

Violations:

Luckies Barn & Grill, 3310 Navarre, Oregon, inspected July 19. Employee beverage in non-designated area without a lid. Corrected. Ice scoop must be stored in a clean dry container. Corrected. Food not cooled using proper time/​temperature parameters. Mashed potatoes and soups not cooled properly. Cooked food shall be rapidly cooled to 41 degrees or lower, except for raw eggs received at 45 degrees or lower and stored at ambient air temperature of 45 degrees or lower. Cooked potatoes in ice bath not at proper temperature. Corrected. No towels or hand-drying device at hand-washing sink. Mops being dried using an unapproved method. Corrected. Inspector: Emily Anderson.

China One Buffet, 3040 Navarre, Oregon, inspected July 21. Uncovered food in walk-in freezer. Container of vegetables with another container of vegetables inside with direct contact to food. To stack food containers, provide lids or coverings to protect food from the bottom of the other pan. Corrected. Hand-washing sink must be kept accessible for employee use. Dirt, grease, and debris buildup in hood system. Physical facilities shall be cleaned as often as necessary and cleaning shall be done during periods when the least amount of food is exposed. Inspector: Anderson.

Tim Hortons, 5800 W. Sylvania, inspected July 16. Food employee not washing hands properly between glove changes. Each time gloves are changed, food handler must stop and wash hands before putting on new pair of gloves. Corrected. Food not properly protected from contamination by separation, packaging, and segregation. Lid holder stored directly next to dump sink. Discard soiled lids. To prevent contamination to lids, do not store them next to sink. Corrected. Food not held at proper temperature. Cheese stacked too high in prep-top cooler on line at 47 to 60 degrees. Discard cheese above pan line. Corrected. Improper use of time as a public health control for up to four hours. Potatoes sitting out at room temperature not marked with a time to determine four-hour discard. Food thermometer not readily accessible. Food temperature measuring devices shall be provided and readily accessible for use. Inspector: Kelly Cipiti.

Taco Bell, 5860 W. Sylvania, inspected July 18. Buildup on ice chute dispenser by drive-through window and in dining room. Buildup on beverage dispenser. Clean these surfaces regularly to prevent mold or bacteria growth. Inspector: Cipiti.

China 1, 5834 Monroe, Sylvania, inspected July 18. Raw meat stored directly over ready-to-eat food such as garlic and carrots. Always store raw meats below ready-to-eat food to prevent cross contamination. Inspector: Cipiti.

Koto Buki, 5577 Monroe, Sylvania, inspected July 16. Improper use and/​or maintenance of wiping cloths. Several wet rags sitting out on counters. Maintain in sanitizer solution to prevent bacteria growth. Cloths in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in chemical sanitizer or laundered daily; cloths used with raw animal food shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off floor and used in a manner that prevents contamination. Single-service articles, single-use articles, or single-use disposable sanitizer wipes shall be used in accordance with EPA approved manufacturers’ label instructions. Foods not held at proper temperatures. Tofu sitting out at room temperature holding at 68 degrees. This food requires cold holding to prevent bacteria growth. Store inside cooler. Except during preparation, cooking, or cooling, when time is used as a public health control, food shall be held at 135 degrees or above (except for those roasts that are cooked as required may be held at 130 degrees), or at 41 degrees or lower. Concentration and/​or temperature of a chlorine sanitizing solution did not meet minimum requirements. Final rinse cycle tested at 0 ppm chlorine. Sanitizer adjusted and verified at 50 ppm. Inspector: Cipiti.

Biggby Coffee, 5577 Monroe, Sylvania, inspected July 15. Food not held at proper temperature. One-door reach-in cooler holding in the 50-degree range. Door not fully closed. Monitor temperature closely to ensure 41 degrees or below is maintained. Product moved to different cooler. Do not use cooler to hold food until holding at safe temperature. Self-service creamer holding at 49 degrees, self-service half-and-half at 47 degrees. These products require proper cold holding of 41 degrees or below to prevent bacteria growth. Discard and monitor future product to ensure safe temperatures. Person-in-charge stated they do not time product; when empty, container is washed and refilled. Begin monitoring temperature immediately. Maintain 41 degrees or below. Inspector: Cipiti.

Lucky Dollar, 1713 Jefferson, inspected July 18. Food not properly protected from contamination by separation, packaging, and segregation. Raw shell eggs in carton stored incorrectly above ready-to-eat food in walk-in storage and retail refrigeration unit. Food shall be protected from cross contamination by separating raw animal food from cooked, ready-to-eat food during storage, preparation, holding, and display. Store raw shell eggs below other food groups to prevent cross contamination. Light bulbs or heat lamp not properly shielded or coated where required. New retail cases are protected correctly but older style retail cases have door fronts where fluorescent tube lights are not shatter-proof casings. Light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles. Rule does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only bulb face is exposed. Inspector: John Markan.

Catholic Club, 1601 Jefferson, inspected July 18. Food not held at proper temperature. Grilled cheese sandwiches in insulated Combro at 98 degrees. Except during preparation, cooking, or cooling, or when time is used as a public health control, food shall be held at 135 degrees or above (except for those roasts that are cooked as required may be held at 130 degrees), or at 41 degrees or lower. Ware washing sink may not be used for hand washing. Staff has submitted plans for remodeling and this will be corrected. Staff will sequence operations and continue this process as closest sink is a bathroom sink in another room; concerned with cross contamination. Inspector: Markan.

Blum Cafe, 622 Hoag, inspected July 18. Food thermometer not readily accessible and metal stem probing thermometer not present. Food temperature measuring devices shall be provided and readily accessible for use. No proper test kit available for measuring sanitizer concentration; current kit is water damaged. Test kit or other device that accurately measures sanitizing solution concentration shall be provided. Replace with good quality test kit. Utensils and equipment food-contact surfaces not sanitized at required frequency. Bar cloths not sitting in sanitatizer wipe cloth bucket. Dry cloths for bar cloths. Fruits are cut for drinks. Utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Inspector: Markan.

Subway, 3721 Navarre, Oregon, inspected July 16. Milk holding at 47 degrees in display cooler. Adjust cooler to hold at 41 degrees or below or repair cooler if necessary. During preparation, cooking, or cooling, or when time is used as a public health control, food shall be held at 135 degrees or above (except for those roasts that are cooked as required may be held at 130 degrees), or at 41 degrees or lower. Inspector: Anderson.

Oregon Senior Citizens’ Center, Inc., 5760 Bayshore, Oregon, inspected July 16. Raw shell eggs stored above ready-to-eat food. Practice proper storage order. Raw shell eggs must be on bottom. Food shall be protected from cross contamination by separating raw animal food from cooked, ready-to-eat food during storage, preparation, holding, and display. Inspector: Anderson.

Ming Moon, 3245 Navarre, Oregon, inspected July 18. Food that was not properly protected from contamination by separation, packaging, and segregation. Raw eggs and chicken stored above ready to eat food. Food shall be protected from cross contamination by separating raw animal food from cooked, ready-to-eat food during storage, preparation, holding, and display. Egg rolls stored directly in dirty/​greasy wire baskets which are not easily cleanable and may not be used. Food should be protected from contamination by storing in a clean, dry location there is no exposure to splashing, dust, or other contamination and at least six inches off floor. Ready-to-eat food (egg rolls, etc.) held refrigerated for more than 24 hours not properly date marked. Ready-to-eat food held refrigerated for more than 24 hours should be clearly marked at time of preparation or when original container is opened to indicate initial day or day to be consumed, sold, or discarded as required. Sanitizer concentration below 50 ppm. Chlorine sanitizer must be between 50-100 ppm to properly sanitize. After being cleaned, food-contact surfaces and utensils should be sanitized. Knife and rag in hand-washing sink. Hand sink may not be used for purposes other than hand washing. No towels or hand drying device at hand-washing sink. Each hand sink or group of adjacent hand sinks shall provide paper towels for hand drying. An unapproved, restricted-use pesticide in use. Raid used in facility. This may not be used, contact a licensed pest-control operator to get rid of pests. Inspector: Anderson.

Sleep Inn & Suites, 1761 Meijer, Oregon, inspected July 18. Eggs and yogurt not held at proper temperature. During preparation, cooking, or cooling, when time is used as a public health control, food should be held at 135 degrees or above, or at 41 degrees or below. Inspector: Anderson.

Holiday Inn Express, 3154 Navarre, Oregon, inspected July 18. Chlorine sanitizer concentration over 100 ppm. Food-contact surfaces and utensils not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/​or pH. Chlorine sanitizer must be between 50-100 ppm to sanitize properly. Hand-washing sink not easily accessible. Hand sink should be maintained to be accessible for employees. No supply of hand cleaning liquid, powder, or bar soap at hand-washing sinks. Each hand sinks or group of two adjacent hand sinks should be supplied with hand cleaning liquid, powder, or bar soap. No towels or hand drying device at hand-washing sink. Inspector: Anderson.

Stop and Go, 9140 Angola, Holland, inspected July 18. Food not properly protected from contamination by separation, packaging, and segregation. Raw hamburger stored above ready-to-eat food. Food should be protected from cross contamination by separating raw animal food from ready-to-eat food during storage, preparation, holding, and display. Corrected. Unsafe food discarded or properly reconditioned. Food beyond seven-day date mark. Inspector: Nathan Fries.

Deez Diner, 2007 N. Holland-Sylvania, inspected July 18. Hot dogs not held at proper temperature. During preparation, cooking, or cooling, or when time is used as a public health control, food should be held at 135 degrees or above (except for roasts cooked as required and held at 130 degrees), or at 41 degrees or below. Corrected. Ready-to-eat food held refrigerated for more than 24 hours not properly date marked. Ready-to-eat food held refrigerated for than 24 hours should be clearly marked at time of preparation or when opened to indicate date or day to be consumed, sold, or discarded. Corrected. Improper storage of chemicals. Poisonous or toxic materials should be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. Corrected. Inspector: Fries.

Toledo Zoo - Polar Chill, 2700 Broadway, inspected July 18. Improper storage of chemicals on top shelf. Chemicals should be stored so they cannot contaminate food equipment, utensils, linens, or single-service or single-use articles. Corrected. Inspector: Anita Lauer.

Toledo Zoo - Bird Feeder, 2700 Broadway, inspected July 18. Ice cream mix above 41 degrees. Discarded and replaced with fresh product. During preparation, cooking, or cooling, or when time is used as a public health control, food should be held at 41 degrees or lower. Corrected. Chemical stored above prep sink area. Chemicals relocated away from food. Chemicals should be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. Corrected. Inspector: Lauer.

Circle K, 401 S. Wheeling, Oregon, inspected July 18. Egg rolls not held at proper temperature. During preparation, cooking, or cooling, or when time is used as a public health control, food should be held at 135 degrees or above or at 41 degrees or below. Ready-to-eat food held refrigerated for more than 24 hours not properly date marked. Ready-to-eat food held refrigerated for more that 24 hours should be clearly marked at time of preparation or time original container is opened to indicate date or day to be consumed, sold, or discarded. No test kit available for measuring sanitizer concentration. Test kit or other device that accurately measures sanitizing solution concentrations should be provided. Improper storage of poisonous or toxic material. Poisonous or toxic materials should be stored so they cannot contaminate food, equipment, utensils, or single-service or single-use articles. Inspector: Anderson.

Bob Evans, 1220 E. Alexis, inspected July 17. Cheese sitting out on top of prep-top cooler at room temperature. Except during preparation, cooking, or cooling or when time is used as a public health control, food shall be held at 135 degrees or above or 41 degrees or below. Corrected. Chemical degreaser compound stored above a deep fryer. Chemicals should be stored below and away from food and food-contact surfaces to prevent chemical contamination. Chemical removed and placed in proper storage area. Corrected. Single-use cup used as pepper scoop. Scoops should be commercial grade and stored handle up to prevent bare-hand food contact. Inspector: Lauer.

Amie’s Pizza Factory, 6710 Central, inspected July 16. Buildup inside ice machine. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Inspector: Fries.

Kidz Watch, 6801 W. Central, inspected July 16. Facility lacks gloves and staff did not use utensils when preparing food. When washing raw fruits and vegetables, employees may not contact exposed, ready-to-eat food with bare hands and should use suitable utensils or gloves. Food not held at proper temperature. During preparation, cooking, or cooling, or when time is used as a public-health control, food should be held hot at 135 degrees or above or cold at 41 degrees or below. Inspector: Fries.

Subway, 5842 W. Central, inspected July 16. Buildup inside ice machine. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Inspector: Fries.

Denny’s, 6920 W. Central, inspected July 15. Buildup inside coolers. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Inspector: Fries.

Hawthorn Suites Toledo, 6101 Trust, Holland, inspected July 16. No test kit available for measuring sanitizer concentration. Facility has chlorine test strips but uses quaternary ammonia in three-bay sink. Test kit or other device that accurately measures sanitizing solutions concentration shall be provided. Hand-washing sink blocked. Hand sink should be maintained to be accessible for employee use. No hand soap at hand sink. Hand sinks should be supplied with hand soap. Inspector: Fries.

Astor House, 1125 Clarion, Holland, inspected July 9. Turkey held beyond seven days. Once opened or prepared, food must be used or discarded within seven days to prevent bacteria growth. Food discarded. Sanitizer in sink and wipe buckets at 100 ppm quaternary ammonia. Quat must be at 200 ppm to properly sanitize equipment and surfaces. New wipe bucket made to 200 ppm. Inspector: Fries.

Spring Meadows Extended Care Facility, 1125 Clarion, Holland, inspected July 2. Raw ground beef stored above whole cuts of pork. Practice proper storage order, raw whole cuts of meat should be stored above ground meats. Any raw poultry (eggs, chicken, turkey) should be stored on bottom to prevent cross contamination. Corrected. Food stored on floor in walk-in freezer and in dry storage room. Food must be stored six inches off the ground to prevent cross contamination. Inspector: Fries.

Adams Pizza & Wings, 1032 N. Holland-Sylvania, inspected July 2. Food stored on walk-in cooler floor. Food must be stored six inches off floor to prevent cross contamination. Opened feta cheese without date mark. Food once opened or prepared must be marked with a seven-day date mark and used or discarded by that date to prevent bacteria growth. Food left out above 41 degrees and below 135 degrees. Food must be cold held below 41 degrees or hot held above 135 degrees to prevent bacteria growth. Condensation hose from equipment running to prep sink. Food-prep sink is to be used solely for food preparation. Inspector: Fries.

Cafe Marie, 6819 W. Central, inspected June 25. Several foods holding above 41 degrees in two prep-top coolers. Food must be cold held below 41 degrees to prevent bacteria growth. Food discarded. Flour scoop resting in flour. Store scoops handle up to avoid cross contamination. Inspector: Fries.

Kathy’s Confections, 4441 N. Summit, inspected June 25. Food cold holding above 41 degrees. Food must be held below 41 degrees to prevent bacteria growth. Inspector: Fries.

Boston Market, 6550 Airport, Holland, inspected July 3. Pot pie hot holding below 135 degrees. Food must be hot held above 135 degrees to prevent bacteria growth. Food placed in oven to reheat to 165 degrees. Food thawing on counter. Practice proper thawing, either under cold running water, under mechanical refrigeration, or cook directly from frozen to prevent bacteria growth. Food moved to walk-in cooler. Hand sink not stocked with hand soap. Hand sinks must be stocked with hand soap to facilitate proper hand washing. Corrected. Inspector: Fries.

Kyoto KA, 6801 W. Central, inspected June 26. Raw fish stored above produce in walk-in cooler and smaller under-counter coolers. Practice proper storage order. Raw meat/​fish should be stored below produce to prevent cross contamination. Box of cabbage stored on walk-in cooler floor. Food must be stored six inches above floor to prevent cross contamination. Bowl used as flour scoop. Scoops must have handles to avoid cross contamination. Shrimp improperly thawing. Thawing should be done under constant cold running water in a prep sink or under mechanical refrigeration to prevent bacteria growth. Inspector: Fries.

The House of Emmanuel, 350 Irwin, Holland, inspected July 1. Opened hot dogs without date mark. Food once opened or prepared must have a seven-day date mark and be used or discarded by that date to prevent bacteria growth. Inspector: Fries.

Max & Erma’s, 7050 W. Central, inspected June 30. Soup hot-holding below 135 degrees. Food must be hot held above 135 degrees to prevent bacteria growth. Food discarded. Bar hand sink not stocked with soap. Hand sinks must be stocked with hand soap to facilitate proper hand washing. Corrected. Inspector: Fries.

Caper’s Pizza Bar, 2038 S. Byrne, inspected July 9. Lunch meats cold holding above 41 degrees. Food must be cold held below 41 degrees to prevent pathogen growth. Food discarded. Ham and chicken improperly date marked. Food once prepared or opened must marked with a seven-day date mark and used or discarded by that date. Corrected. Dish machine not dispensing chlorine at 50-100 ppm during rinse cycle. Until dish machine is repaired, use three-bay sink for sanitizing dishes. Repair two prep-tops that are down. Equipment must be in good working order at all times. Foods being iced as a result of coolers in disrepair. Ice may not be used as a permanent means of cold holding in lieu of repairing coolers. Repeat violation. Inspector: Fries.

Stop By Carry Out, 2350 Airport, inspected July 15. Foods not held at proper temperature. Prep-top table had cheese at 42 degrees, pepperoni 55 degrees, and sauce 60 degrees. Walk-in cooler at 42 degrees. During preparation cooking, cooling, or when time is used as a public health control, food should be held at 135 degrees or above or at 41 degrees or lower. Staff immediately cooled down items on prep table, reduced amounts in walk-in cooler, contacted contractor, and will monitor closely. Ready-to-eat foods held refrigerated for more than 24 hours not properly date marked. Staff not following 1 plus 6: chicken at 7/​14 marked with 7/​23 use-by date. Mushrooms opened 7/​8 with 7/​15 use-by date. Ready-to-eat food held refrigerated for more than 24 hours should be clearly marked at time of preparation or when original container is opened to indicate the date or day to be consumed, sold, or discarded. Staff relabeled correctly. No test kit available for measuring sanitizer concentration. Sanitizer tested beyond 200 ppm. Test kit or other device that accurately measures sanitizing solution concentration shall be provided. Staff diluted sanitizer and tested at 50 to 100 ppm. Inspector: Markan.

Save A Lot, 3030 Monroe, inspected July 15. Raw chicken stored above raw pork loins in retail. Same racking issue with raw sausage stored above bacon. Prevent food-to-food cross contamination by correct racking. Ready-to-eat food above whole meats/​seafood above ground meat above chicken. Corrected. Eggs 42 to 48 degrees, whole meats and ground meats retail unit in defrost cycle. Software appears set on 45 degrees. Maintain 41 degrees or lower to prevent bacteria growth. Some under-side shelf surfaces show condensate drops that are over these raw meats and can contaminate. Staff contacted refrigeration contractor. Re-stack at retail for better airflow. Temperatures now measuring 38 to 40 degrees. Inspector: Markan.

Bengals Food Mart, 2625 Airport, inspected July 17. Food not properly protected from contamination by separation, packaging, and segregation. Shelled, carton raw eggs stored above milks. Food should be protected from cross contamination by separating raw animal food from cooked, ready-to-eat food during storage, preparation, holding and display. Store eggs at very bottom of storage racking, have milk above to prevent cross contamination. Staff will re-rack correctly. Inspector: Markan.

Comboz, 2051 Dorr, inspected July 17. There is no test kit available for measuring sanitizer concentration. Test kit or other device that accurately measures sanitizing solutions concentration should be provided. Prep sink without a two-inch air gap. An air gap between water-supply inlet and flood-level rim of plumbing fixture, equipment, or nonfood equipment should be at least twice the diameter of water supply inlet and may not be less than one inch. Owner to determine need for prep sink; if so, have plumbed correctly. Inspector: Markan.

Buffalo Wild Wings Grill & Bar, 425 W. Dussel, Maumee, inspected July 14. Southwest station prep-top cooler holding food at 45 to 46 degrees in top portion. Food must be held cold at 41 degrees or below. Adjust or replace cooler. Inspector: Kelly Sattler.

 

Recently inspected restaurants with no violations:

Earlybird Express, 601 Nebraska.

New-Trition, 6915 W. Central.

Edible Arrangements, 6710 W. Central.

Taruman Sushi, 7430 W. Central.

Sylvania Playland, 3620 Centennial, Sylvania.

Toledo Zoo - Lemon Chill, 2700 Broadway.

Toledo Zoo - Kibanda Beverage, Africa, 2700 Broadway.

Bassett Nut Company, 6210 Merger, Holland.

Marco’s Pizza, 6461 Monroe, Sylvania.



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