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Tuesday, August 04, 2015
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Published: Monday, 8/4/2008

Restaurant inspections

Recently released inspection reports of Lucas County food-service operations:

Omni Sunshine, 5950 Waterville-Swanton, Swanton, inspected June 17. Critical violation: Deli meat must be properly date-marked. One noncritical violation. Inspector: Sara Becker.

Kroger, 4925 Jackman, inspected June 18. Critical violations: Watermelon halves are 51 degrees in the produce prep room at time of inspection. Melons were cut early this morning. Once cut open, melon is potentially hazardous food (PHF) and must be held cold at 41 degrees or lower. Barbecue chicken is 104 degree and fried chicken is 123 degrees in the hot holding unit below the chicken rotisserie. All PHF held hot must be held at 135 degrees or more. Chicken reheated to 165 degrees at time of inspection. Observed beef kabobs mixed with (raw) chicken kabobs and raw buffalo meat stored below raw ground turkey. To prevent cross-contamination, store raw poultry below other types of raw meats. Packages of shredded cheese are holding at 47-62 degrees in the hanging packages display case. The ambient air temperature of this case is 46 degrees. All PHF food must be held cold at 41 degrees or less. Adjust case and do not overfill case. The hanging bags of Mexican cheese in the open air case were holding at 43-54 degrees. All PHF must be held at 41 degrees or less to prevent the growth of bacteria. Do not overstock refrigerated case so air flow is not inhibited. The open air refrigerated case near the meat department holding watermelon, corn, and chicken salad was at 43 degrees. The watermelon was at 52 degrees and the chicken salad at 47 degrees. All PHF must be held cold at 41 degrees or less. Adjust cooler temperature accordingly. Five noncritical violations. Inspector: Gillian Wilke.

Carmel s Mexican Restaurant, 2947 Tremainsville, inspected June 23. Critical violations: Observed chili mac in walk-in cooler dated June 12 and beans dated June 14. Expired food must be discarded. Observed wet towels on bar and prep table. Store all wet towels in sanitizer bucket when not in use. The prep-top cooler near prep sink is holding PHF at 47-49 degrees. All PHF must be held cold at 41 degrees or less to prevent the growth of bacteria. Chicken and gravy on steam table holding at less than 135 degrees. All PHF must be held hot at 135 degrees or higher to prevent the growth of bacteria. The small prep-top is holding cheese and burrito sauce at 43-44 degrees. The cooler is at approximately 42 degrees. All PHF must be held cold at 41 degrees or less. Adjust cooler. The fajita prep-top cooler is holding PHF at 46-54 degrees. All PHF must be held at 41 degrees or less to prevent the growth of bacteria. Repair the cooler so it maintains proper temperatures. The dish machine on the small patio is not dispensing sanitizer. Contact repair. Four noncritical violations. Inspector: Wilke.

J. Alexander s, 4315 Talmadge, inspected June 23. Critical violations: Both under-counter dessert coolers are holding foods at 42-43 degrees. Adjust these coolers so that foods are held cold at 41 degrees or less. Chicken salad is holding at 43 degrees in the bottom of the prep-top cooler. There is also a large amount of standing water in the cooler. Repair the cooler so that it maintains proper temperatures and replace the broken drip pan to prevent water from contaminating food. Cooked pasta at 60 degrees. PHF must be held cold at 41 degrees or less. Pasta discarded. Rotisserie chickens are hot holding at 127-144 degrees. All portions of PHF must be held hot at 135 degrees or higher. Two chickens discarded. Hamburger is at 53 degrees and the ambient air temperature is 52 degrees inside the grill cooler. Repair this immediately so that food is stored at proper temperatures. Hamburger discarded. Raw chicken at 42 degrees and prime rib at 44 degrees in the walk-in cooler. Adjust the temperature of the walk-in cooler so that foods are held cold at 41 degrees. The dish machine is not properly sanitizing at the final rinse. Repair the dish machine immediately. Store all wet wiping cloths in sanitzer solution when not in use. One noncritical violation. Inspector: Kelly Sattler.

Madison Bistro of Toledo, 518 Madison, inspected June 23. Critical violations: Observed raw shell eggs at room temperature at 80 degrees. Discard eggs. To prevent bacteria growth, hold product at 41 degrees or less. Observed turkey at 53 degrees in prep-top cooler. To prevent the growth of bacteria, hold food cold at 41 degrees or less. Do not double pan food in prep-top cooler. Observed wet cloths on countertops. Store all wiping cloths inside the sanitizer buckets when not in use. Observed severe buildup and rust on the slicer. Properly clean and sanitize all surfaces on the slicer to prevent the growth of bacteria and protein build-up. Maintain in good condition. Replace if necessary. Clean all fans in the kitchen. Keep fans free of dust particles. Observed build-up on the inside of the soft drink holster. Clean and sanitize regularly to prevent mold and bacteria growth. Eight noncritical violations. Inspector: Kelly Cipiti.

Recent inspections found no violations at:

Sylvania Pacesetter Park, 8801 Sylvania- Metamora, Sylvania, inspected July 24.

Pacesetter Park #2, 8001 Sylvania- Metamora, Sylvania, inspected July 24.

Veterans Memorial Field, 5848 Woodrow, Sylvania, inspected July 24.

American Legion Post 320, 204 Illinois, Maumee, inspected July 25.

Anne Grady, 2139 South Byrne, inspected July 25.

Little Explorers Learning Center, 2600 Copland, inspected July 25.

Subway, 5903 Weckerly, Whitehouse, inspected July 25.

Ermie s Lounge, 1776 Arlington, inspected July 26.

Harry Hughes Horseman Haven, 5563 Waterville-Swanton, Swanton, inspected July 26.

Pure and Simple Bake Shop, 3723 North King, Sylvania Township, inspected July 25.

Sunoco, 6825 Finzel, Whitehouse, inspected July 25.


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