Recently released inspection reports of Lucas County food-service operations:
Cafe Marie, 3344 Secor, inspected Feb. 6. Critical violations: Liquid egg mixture holding at 49 degrees. All potentially hazardous foods (PHF) must be held cold at 45 degrees or lower at all times to prevent the growth of bacteria. Repair this cooler so that the egg mixture and all foods in the reach-in section are maintained at proper temperatures. Observed frozen soup being heated in the steam table at time of inspection. Steam tables are designed for holding temperatures, not cooking. Use a direct heat source for heating foods. No hot water is available at the front handsink at time of inspection. Repair this sink immediately so that hot water is working properly. No sanitizer in wipe bucket at the cookline at time of inspection. Change sanitizer as often as needed to maintain the correct concentration. Food preparation surfaces must be regularly sanitized and wet wiping cloths must be stored in sanitzer. Eight noncritical violations. Inspector: Kelly Sattler.
Waffle House, 7050 Orchard Center, Holland, inspected Feb. 6. Critical violations: Visors without hair nets are not approved hair restraints. Hats, full scarves, nets are approved hair restraints for cooks and waitresses. Raw eggs found on shelf above ready-to-eat foods. Cross contamination must be prevented by following proper food storage order at all times. Bare hand contact observed with ready-to-eat foods (RTE). Use gloves or deli paper when handling ready-to-eat foods. Inspector: Sara Becker.
Rudy s Hot Dog, 7170 Orchard Center, Holland, inspected Feb. 6. Critical violation: Date-mark all potentially hazardous foods with a seven-day expiration date once the food has been opened, prepared, or thawed. Inspector: Becker.
Shaffer s Hot Food To Go, 5255 Hillwyck, inspected Feb. 6. Critical violation: The handsink water has been turned off because of broken pipe. The handsink should always have hot water to properly wash hands. Contact a licensed plumber to repair sink. Inspector: Gillian Wilke.
Rouge Bistro, 6060 Renaissance, inspected Feb. 7. Critical violations: Raw chicken being stored above ready-to-eat foods. Raw chicken should be stored below all other foods to prevent cross contamination. Several food containers had no date-marking. All PHFs kept longer than 24 hours must be kept at 41 degrees and be marked the day it is opened or prepared. No sanitizer buckets were available in prep area of kitchen. Shall provide proper sanitizing methods to prevent cross contamination. Inspector: Brandon Tester.
Rally s, 1035 West Bancroft, inspected Feb. 8. Critical violation: Ranch dressing holding at 50 degrees and sliced cheese at 53 degrees. All PHFs must be held at 41 degrees or less. This food was iced. This procedure is not sufficient to hold food at 41 degrees or less. Inspector: Debbie Dacquisto.
Detroit Stop, 2516 North Detroit, inspected Feb. 1. Critical violation: Date-marking is required on refrigerated ready-to-eat PHFs that are taken from the freezer to sell in the cooler. PHFs can be held for seven days at 41 degrees or less in cooler. Inspector: Dacquisto.
Joe and Milo s Carry-out, 2115 Navarre, inspected Feb. 5. Critical violations: Ice cream in case had blank label. All food items must be labeled correctly with ingredients and name of product. Item was removed from sale. Illegal tamales in brown paper bag for sale in milk cooler. Use only licensed food supplier. Food was removed. No hot water at the handsink. Hot water (100 degrees) must be available at all times for employees to wash their hands. This is a repeat violation. Inspector: Jennifer Gottschalk.
The Corner Store, 250 Fearing, inspected Feb. 6. Critical violations: Package of Pedialyte for sale past the discard date. Read all discard dates on baby food items, rotate stock, and discard past the date. Eggs being stored above milk in the walk-in cooler. Eggs must be stocked below all ready-to-eat food and drinks to prevent cross contamination. Inspector: Gottschalk.
Flav s Variety Store LLC, 2036 Smead, inspected Feb. 7. Critical violations: No dogs are allowed to be in food establishment. Hot dog roller grill is in place here and a condiment station. This facility is a Class 1 food establishment and is not licensed to prepare any food. Remove roller grill and condiments. Repair drain and provide soap and paper towels at handsink. Inspector: Dacquisto.
Marina Market, 3740 North Summit, inspected Feb. 5. Critical violations: No paper towels at the handsink next to the three-compartment sink or at the restroom handsink. All handsinks require soap, paper towels, and hot water (100 degrees) to properly wash hands. Chemical cleaning products being stored above candy behind the counter. All chemicals must be stored below and away from all food or beverages to prevent cross contamination. Inspector: Gottschalk.
Save A Lot, 702 Woodville, inspected Feb. 6. Critical violations: Observed raw ground sausage over bacon and ready-to-eat foods. Ready-to-eat foods should be stored above raw products. Box of damaged eggs stored on second shelf above produce in walk-in cooler. Place damaged products on bottom shelf to prevent cross contamination. Inspector: Gottschalk.
Sautter s Food Center, 9533 Waterville-Swanton, Waterville, inspected Feb. 6. Critical violation: Date labeling of homemade soups from Sautter s, Sylvania, incorrect. All PHFs prepared or opened have a seven-day expiration date. Do not add seven to the open or prepare date or that will be eight days. Inspector: Becker.
Central Market, 330 West Central, inspected Feb. 7. Critical violation: Clean, sanitize, and maintain interior of ice machine. Inspector: Dacquisto.
San Marco s Market, 235 Broadway, inspected Feb. 4. Critical violations: Sanitizer bucket at the taco stand did not have the proper amount of sanitizer in it. Maintain 100 ppm of chlorine sanitizer. Shrimp and beef being stored above produce and salsa. Store raw meats and seafood below ready-to-eat foods. No date-marks on open deli meat in the display case. Once manufacture s seal is broken, you must mark product with a seven-day expiration date. Product must be discarded after seven days. Inspector: Kelly Cipiti.
D.E.C.A. Maumee, 1147 Saco, Maumee, inspected Feb. 5. Critical violations: Food handler mixing slushes without wearing any hair restraints. All food handlers must wear an acceptable hair restraint at all times. Acceptable hair restraints include hair nets or hats. Chlorine in sanitizer bucket below 50 ppm. Whenever operating, set up sanitizer bucket with 50-100 ppm chlorine to effectively sanitize surfaces. Inspector: Paul Bauman.
Club XS, 534 South Reynolds, inspected Feb. 8. Critical violation: The three-compartment sink was improperly set up. Dishware and utensils shall be washed, rinsed, and then sanitized to properly wash. Inspector: Wilke.
Jalapeno s, 519 North Reynolds, inspected Feb. 8. Critical violations: Taco meat is cooling improperly in stacked, covered containers. Cool foods uncovered in shallow containers until food reaches 41 degrees or lower. No date-marking observed on cooked taco meat. All refrigerated RTE, PHF must be properly date-marked. Seven noncritical violations. Inspector: Sattler.
The Dog House, 4935 Lewis, inspected Feb. 8. Critical violations: Spaghetti cooling in the reach-in cooler was at 125 degrees and had been cooling for two hours. All PHF must be cooled, uncovered from 135 degrees to 70 degrees in the first two hours of cooling and be cooled from 70 to 41 degrees in the next four hours. Observed containers of prepared, PHF stored in the reach-in cooler that were not properly date-marked. All prepared, PHF must be properly labeled/dated. Observed raw eggs stored above RTE foods. Store all raw meat and eggs below RTE food to prevent cross contamination. Five noncritical violations. Inspector: Wilke.
Tim and Ed s Bar & Grill, 719 Bush, inspected Feb. 11. Critical violation: No date-marking observed. All PHF items kept longer than 24 hours after being cooked, prepared, package opened, or seal broken requires a proper date-mark. Four noncritical violations. Inspector: Kerry Cutcher.
Mike s Perch House, 3335 Lagrange, inspected Feb. 11. Critical violations: Observed raw steak thawing in the microwave. Raw steak was next to unwrapped potatoes. To avoid cross contamination, do not thaw meat in the microwave at the same time as that potatoes are cooking. Observed raw sausage being stored directly on top of peppers. To avoid cross contamination, store raw meat, fish, and eggs below produce or any other RTE food. Observed meatballs in sauce thawing at room temperature. PHF must not thaw at room temperature. There are only three approved methods for thawing. Under refrigeration, under cold running water in prep sink, or as part of cooking process, including using microwave first. No trace of sanitizer in kitchen three-compartment sink. Three noncritical violations. Inspector: Cutcher.
Pic Rose, 3253 Franklin, inspected Feb. 11. Critical violations: Observed raw ground beef being stored above RTE food. To prevent cross contamination, store raw meat and fish on the bottom shelf below RTE foods. No date-marking observed. Observed handsink blocked by door. Keep handsink fully accessible at all times to ensure proper handwashing. Do not block or use to store items. Observed unlabeled spray bottle of bleach. Label all bottles with common name of ingredients. Two noncritical violations. Inspector: Cutcher.
Krieger s Pub, 2150 Laskey, inspected Feb. 11. Critical violation: Observed wet wiping cloth on countertop and no wipe cloth bucket set up. Provide a bucket with sanitizer solution of proper concentration to store wet cloths used to wipe surfaces for all hours of operation. Store all wet cloth in bucket when not in use. Inspector: Wilke.
UT Savage Hall Grogan Room, 2801 West Bancroft, inspected Feb. 13. Critical violation: Observed a wet towel on the countertop. Store all wet towels in the sanitizer wiping bucket when not in use to prevent the growth of bacteria. Four noncritical violations. Inspector: Wilke.
Bob Evans Restaurant, 2849 Navarre, inspected Feb. 4. Critical violation: Observed blue cheese dressing at 47 degrees. All PHF must be held cold at 41 degrees or less to prevent bacteria growth. Four noncritical violations. Inspector: Julie Nye.
Bay Cafe, 2801 Bay Park, inspected Feb. 15. Critical violations: Potatoes being held at 120 degrees. All PHF must be held at 135 degrees or more to prevent bacteria growth that can cause food- borne illness. Inspector: Nye.
BP Refinery Cafeteria, 4001 Cedar Point, Oregon, inspected Feb. 6. Critical violations: Observed cold foods at unsafe temperatures. All PHF must be held cold at 41 degrees or less to prevent bacteria growth. Observed hot foods held at unsafe temperatures. All PHF held hot must be at 135 degrees or higher. Thirteen noncritical violations. Inspector: Nye.
Briskets, 2474 Navarre, inspected Feb. 6. Critical violations: Observed improper cooling of soup. Soup from previous night was at 54 degrees. Soup discarded. Observed hot foods at unsafe temperatures. All PHF must be held hot at 135 degrees or more to prevent bacteria growth. Two noncritical violations. Inspector: Nye.
Wendy s, 1859 Laskey, inspected Feb. 8. Critical violation: Cheese slices on hamburger prep line at 47 to 49 degrees. All PHF must be held at 41 degrees or less to prevent the growth of bacteria. Two noncritical violations. Inspector: Wilke.
Casa Fiesta, 1705 Wheeling, Oregon, inspected Feb. 8. Critical violations: No hand soap in two back kitchen handsinks. All handsinks must be fully stocked for proper handwashing. Sanitizer in dishmachine was at 0. Dishmachine must have 50 ppm sanitizer. Repair supply line. Sour cream found at unsafe temperatures. All PHF held cold must be at 41 degrees or lower. No date-marking observed. Provide date made or discard date on foods held more than 24 hours. Twelve noncritical violations. Inspector: Nye.
Boston Market, 6550 Airport, inspected Feb. 11. Critical violations: Observed handler of food without any hair restraints. All employees and managers handling exposed food or beverages must wear an acceptable hair restraint at all times. Food hold for drive-thru use at 127 degrees. All PHF held hot must maintain an internal temperature of 135 degrees or greater. One noncritical violation. Inspector: Bauman.
Jo Jo s, 5614 Mayberry, Sylvania, inspected Feb. 11. Critical violation: Observed wiping cloths stored out of sanitizer bucket. Keep wiping cloths in sanitizer bucket when not in use. Five noncritical violation. Inspector: Mike Brady.
Taco Bell, 3265 Laskey, inspected Feb. 8. Two noncritical violations. Inspector: Wilke.
Ski s Restaurant, 5834 Monroe, inspected Feb. 11. Critical violation: Observed improper cooling of pigs in a blanket. PHF must cool from 135 to 70 degrees in two hours then 70 to 41 degrees in four hours. Use shallow pans and vent to release heat in walk-in cooler. Reheat food to 165 degrees. Seven noncritical violations. Inspector: Tester.
Aladdin s Eatery, 4038 Talmadge, inspected Feb. 11. Critical violation: Observed raw chicken and beef being stored over hot sauce and tahini in walk-in cooler. Raw chicken must be stored below raw beef and raw beef must be stored below RTE food to prevent cross contamination. Four noncritical violations. Inspector: Tester.