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Published: Tuesday, 7/21/2009

Restaurant inspections: 07-21 (part 2)

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

Critical violations

Original Pancake House, 3310 West Central, inspected June 16. The large prep top cooler is holding potentially hazardous foods at 48-59 degrees. Also, the small prep top cooler is holding potentially hazardous foods at 46-50 degrees. All potentially hazardous foods must be held cold at 41 degrees or lower at all times to inhibit the growth of bacteria. These coolers were adjusted at inspection. Omelette mixture is 45 degrees on ice at time of inspection. Also, cooked hash brown potatoes are out at room temperature and are holding at 46 degrees. Must be held cold at proper temperature. Hold potatoes under refrigeration at all times. Eggs on the grill must be iced better, with it completely surrounding the container up to the product level of the food. Always keep sanitizer buckets set up in each food prep area so that work surfaces are properly sanitized throughout the day. Also, wet wiping towels must be stored in sanitizer when not in use to prevent bacteria growth on them. Inspector: Kelly Sattler.

Rudy s Hot Dog, 4748 Monroe, inspected June 16. Shredded cheese is 46 degrees on ice at time of inspection. All foods must hold cold properly at all times. Use more ice. An air gap is needed on the three-compartment sink so that it can be used as a food prep sink. Install a funnel with a two-inch air gap in the pipe, which is required to prevent sewer back flow from happening. Observed unwashed produce items in the walk-in cooler. Inspector: Sattler.

Toledo Riverfront Hotel, 2 SeaGate, inspected June 19. Sausage links were being held at 100 degrees in the kitchen and at 120 degrees on the buffet line. To prevent the growth of bacteria, hot holding temperatures must be held at 135 degrees or above. Review process for heating and holding this product. Pan insert may be preventing the proper hot holding temperature. Product was discarded. The salad prep top cooler was holding at 44-45 degrees. Adjust cooler to hold at proper temperature monitor throughout the day. Observed pink build-up on the inside of the ice machine. To prevent growth of mold or bacteria, thoroughly sanitize all inside surfaces regularly. Corrected. Sanitizer bucket was not set up. During all hours of operation, and before any food prep begins, a sanitizer bucket must be available with the proper amount of sanitizer. Corrected. The water at the waitress hand sink was reaching only 85 degrees. Minimum hot holding temperature for proper hand washing is 100 degrees. Make necessary repairs to this sink immediately. Inspector: Kelly Cipiti.

Liberty West Nursing Center of Toledo, 2051 Collingwood, inspected June 22. Dish machine final rinse is not turning test papers consistently black on both top and bottom of pans. The gauge is reading at 180 degrees and greater and final rinse pressure gauge is working at 15-25 psi which is correct. Have machine serviced; in the meantime, sanitize all items in the three-bay sink. Also use paper to cut down on dishes being washed. Service company has been called. Two-door cooler at 50 degrees; it must be able to hold foods at 41 degrees or lower. Have cooler serviced. All TCS foods (time/temperature control for safety) removed. Inspector: Debbie Dacquisto.

Andre s Lounge, 1337 North Summit, inspected June 23. Observed seafood bisque in steam table not properly reheated. All reheats must reach a minimum of 165 degrees before adding to steam table to destroy any bacteria growth. Corrected. Repeat violation. Inspector: Kerry Stanley.

Eddy B s, 405 Madison, inspected June 23. The ice cream machine was holding ice cream at 44-48 degrees in the upper hopper. To prevent bacteria growth, maintain cold holding at 41 degrees or below. Service machine to hold product at safe temperature or do not use this machine. Proposed plan is to replace this machine with a new one. Inspector: Cipiti.

Hikari Japanese Restaurant, 3150 Navarre, Oregon, inspected June 23. There was no supply of sanitizer set up. During all hours of operation and before food prep begins a sanitizer bucket must be made to the proper concentration. Quat tablets are used - maintain at 200 ppm. Label all spray bottles with the common name for proper identification. Observed the table top warmer being stored on top of cardboard and styrofoam containers. All equipment must be an approved material this warmer reaches high temperatures and could be a fire hazard. Relocate warmer to a smooth, cleanable, non-absorbent, and durable surface. Inspector: Cipiti.

Joe s Pizza & Kitchen, 7410 Jerusalem, Oregon, inspected June 23. Keep all wet wiping towels stored in sanitizer when not in use to prevent bacteria growth. Observed a wet wiping towel on the pizza prep cooler. Inspector: Sattler.

Learners For Life Child Development Center, 3750 Monroe, inspected June 23. No hot water available at sinks. Have hot water repaired to work immediately. Inspector: Dacquisto.

McDonald s, 1225 Collingwood, inspected June 23. Severe build up was present on the inside of the ice machine. Thoroughly wash and sanitize all inside surfaces to prevent the growth of mold or bacteria growth. Recommended to service machine every six months. Inspector: Cipiti.

Outings Unlimited, 5907 Edgewater, inspected June 23. Small amount of build up on the ice drop area in the ice machine. Thoroughly clean and maintain the entire ice machine. Place the ice machine on a regular cleaning schedule. Inspector: Jennifer Gottschalk.

Ranya s, 608 Adams, inspected June 23. TCS sauces were being held above the required cold hold temperature due to poor ice method. To prevent the growth of bacteria, maintain cold holding at 41 degrees or below. If ice is used for cold holding during lunch hours, be sure to match ice to food level, surrounding container on all four sides with ice. Inspector: Cipiti.

Rosie s Fine Foods, 606 North McCord, inspected June 23. Prep top coolers on cooking line, only the tops of the cooler read out of temperature. Food moved to walk-in cooler. Have units serviced. Inspector: Nick Kusina.

Spaghetti Warehouse, 42 South Superior, inspected June 23. Observed an employee making bare hand contact with edible ice in the ice machine. No bare hand contact permitted with ready-to-eat foods. Ice is considered a food item and must be handled using a proper scoop. If scoop is submerged in the ice, wash hands or put on clean gloves to retrieve. Cooked pasta cooling improperly and completely covered at 70-80 degrees. To limit bacteria growth, cooling must be conducted rapidly under supervision. Two hours to get from 135 degrees to 70 degrees, additional four hours to reach 41 degrees or less. A total of six hours to cool each item. Covering prolongs the cooling process. Items must be left uncovered or vented until 41 degrees or less. TCS (potentially hazardous) foods in two door pasta cooler at temperatures ranging from 44-51 degrees. All refrigeration units must hold product at 41 degrees or less. Repair/adjust unit to hold product at proper temperature. Do not use unit until repaired or adjusted. Observed build up on inside of ice machine. Clean and sanitize ice machine according to manufacturer s specifications. Chemical spray bottles stored above clean pots and pans. Store all chemicals below or away from all food and food contact items. Inspector: Stanley.

Subway, 7410 Jerusalem, Oregon, inspected June 23. The quat sanitizer in the sanitizer bucket was low at time of inspection. Maintain quat at 200 ppm to properly sanitize food contact surfaces. Inspector: Gillian Wilke.

Summit Diner, 1039 North Summit, inspected June 23. Observed chili in the steam table at 101 degrees not properly heated. All reheats must reach the minimum of 165 degrees over direct heat before placing into hot holding. Chili reheated on the flat top grill to a minimum of 165 degrees at inspection. Gyro meat in walk-in cooler cooled on the cone. Cooling must be conducted rapidly under supervision. Gyro meat must be shaved down throughout the day to be cooled in slices. Never cool the entire cone. Various items without proper date marking. Any ready-to-eat potentially hazardous (TCS) food item kept longer than 24 hours requires a date mark to limit bacteria growth at 41 degrees or lower for seven days. Repeat violation. The walk-in cooler holding product at 43-45 degrees. All refrigeration units are required to hold product at proper cold temperature. Adjust/repair unit. Repeat violation. Observed a box of onions blocking hand sink in back prep area. Do not block hand sink. Keep accessible at all times to ensure proper hand washing. Inspector: Stanley.

Sylvania Country Club golf course (tee), 5201 Corey, Sylvania, inspected June 23. Hot dogs on roller being held at unsafe temperatures. All TCS foods must be held at 135 degrees or more to limit bacteria growth. Adjust warmer to maintain proper temperature. Inspector: Brandon Tester.

Sylvania Country Club swimming pool, 5201 Corey, Sylvania, inspected June 23. Two-door upright cooler holding TCS foods at unsafe temperatures. Must be held at 41 degrees or less to limit bacteria growth. Service or adjust cooler. Inspector: Tester.

Golden Dragon, 5624 Secor, inspected June 24. Reach-in cooler holding above 50 degrees. All TCS foods must be held cold at proper temperature. All TCS foods discarded at time of inspection. Have cooler serviced. Walk-in cooler holding above 47 degrees. All TCS foods discarded. Have cooler serviced. Towels used to cover food items. Food items should only be covered by an NSF food grade approved lid or a non-absorbent cover such as foil or plastic wrap to prevent contamination. Cardboard inside of freezers. All shelving must be smooth and easily cleanable to limit bacteria growth. Chicken improperly stored in freezers and coolers. Chicken must always be stored on bottom shelf to prevent contamination. Follow proper food order. Food items stored on the floor in kitchen and walk-in cooler. All food and food contact items must be stored at a minimum of six inches above the floor. Observed mouse droppings on bulk containers. Clean area of mouse droppings to monitor activity and contact a licensed professional for pesticide application. No date marking in cooler or freezer. All TCS foods must have a seven-day discard date. Day One is the day the product is opened, prepared, or altered. Wipe cloths sitting on counters with no sanitizer solution available. A sanitizer bucket with a solution of 50-100 ppm bleach or 200 ppm quat must be available for wipe clothes at all times and cloths must be stored inside of wipe bucket. Inspector: Stacy Seger.

KFC, 2224 Woodville, Oregon, inspected June 24. Cold holding buffet holding TCS foods at unsafe temperatures between 40-47 degrees. Service or adjust unit to hold proper temperature. Observed build up of dust on condenser unit. Inspector: Tester.

Pizza Hut, 924 Conant, Maumee, inspected June 24. Foods being held on buffet line at 45 degrees. Contact repair service for buffet cooler and adjust as needed. Inspector: Paul Bauman.

Wingyro s, 560 East Broadway, inspected June 24. Facility added hard dip ice cream without health department approval. All menu and equipment changes must be approved by this department prior to installation. The gyro machine was not approved by this department as state previously. Provide information on the gyro machine and food supplier, and procedures on how to cook, cool, and reheat the gyro meat. This information must be provided in writing for review. The fire inspector will also be contacted regarding the gyro machine; currently the gyro machine is not under the hood. Observed mattress on top of the ice machine. No mattress may be stored in the facility. Remove bedding material immediately. No date label observed on the open bag of hot dogs. All open and prepared TCS (time/temperature control for safety) food items must be dated to determine discard date. Chemical bottle on the drain board of the prep sink. Store all chemicals in one area away from food, food surfaces, and utensils to prevent cross contamination. Eggs stored on top of feta cheese container in the two-door cooler. Store the eggs on the bottom shelf to prevent cross contamination. Inspector: Gottschalk.

Fricker s, 6339 Monroe, Sylvania, inspected June 25. Chicken prep top cooler and large prep top cooler holding TCS foods at unsafe temperatures. Chicken in chicken prep top held on ice. A new prep top cooler is currently in order. All TCS foods in large prep top cooler discarded. Quat sanitizer dispenser above three-bay sink not dispensing required concentration of 200 ppm. Service unit. In mean time, manually mix sanitizer to 200 ppm and verify with test strips. Sanitize work/prep tops often and/or at least every four hours. Inspector: Tester.

Cheetah s Den, 702 East Broadway, inspected June 26. Stock the bar hand sink with soap and paper towels for proper hand washing to occur. All hand sinks must be stocked at all times. Keg cooler/juice cooler section has temperatures above 41 degrees. All coolers must hold product at or below 41 degrees if they contain product that requires refrigeration. Open juice requires refrigeration. Inspector: Gottschalk.

Fingerprints Learning Center, 6540 Brint, Sylvania, inspected June 26. Be sure to date mark all TCS foods being held in cooler (lunch meats, cooked veggies, burger, etc.). Inspector: Tester.

Krishna Grocers, 3305 North Holland-Sylvania, inspected June 16. Three-compartment sink and a hand washing sink must be installed if you want to continue to sell bulk food items that are not packaged and self serve. All food contact items must be washed, rinsed, and then sanitized in a three-compartment sink. In order to handle any open food products, you must wash your hands first in a sink that is separate from the rest room sink. Inspector: Sattler.

Meinke Marina East, 12805 Bono, Curtice, inspected June 16. Observed facility bagging ice on site without proper three-compartment sink set up for ware washing of ice scoops. Items must be properly washed, rinsed, and sanitized. Facility must install proper three-compartment sink for ware washing. Inspector: Stanley.

Meinke Marina West - Laraine s Landing, 10955 Corduroy, Curtice, inspected June 16. Observed build up on inside of ice machine. Clean and sanitize ice machine according to manufacturer s specifications. Facility bagging ice on site without a proper three-compartment sink. Facility must install proper sink. Bug spray stored above food items on sales shelf. To prevent contamination, store all chemicals below or away from all food and food contact items. Inspector: Stanley.

Meinke Marina West red building, 10955 Corduroy, Curtice, inspected June 16. Facility bagging ice on site without a proper three-compartment sink. Facility must install proper sink. Inspector: Stanley.

Ever Fresh Market, 2942 West Sylvania, inspected June 19. Packaged goods and cut meats not properly labeled. All self-packaged goods must be labeled with their common name, ingredients statement, net weight, and the name and address of the packager. Cut tomato and mayonnaise sitting out at room temperature. All TCS food must be held cold at 41 degrees or lower to prevent bacteria growth. Food discarded. Wet wiping towels on the counter tops and no sanitizer bucket set up. Store all wet towels in sanitizer bucket when not in use. Sanitizer bucket must be set up during all hours of operation. No date marking on the cut deli meats. Must have date mark to determine a discard date. Inspector: Wilke.

Gateway Express, 305 Clayton, inspected June 19. Hot holding must be maintained at 135 degrees or above. Nacho cheese/chili dispenser must hold product hotter. Pizza display warmer must hold product hotter. Inspector: Cipiti.

Bennett s Pizza, 7130 Airport, Holland, inspected June 22. Prep top cooler is holding foods at 44 degrees. All potentially hazardous foods must be held cold at 41 degrees or less at all times to prevent bacteria growth. Have unit repaired as soon as possible. Inspector: Sara Becker.

Sprague s Farm Market, 1327 Wheeling, Oregon, inspected June 22. Raw bacon stored above produce in sliding glass door cooler. To prevent potential cross contamination, store all raw food products below ready-to-eat foods. Corrected. Inspector: Bauman.

Sunoco, 1855 Woodville, Oregon, inspected June 22. Observed a package of tomatoes with past due date marking in prep top cooler. Must discard TCS foods after seven days. Inspector: Tester.

Little Caesar s Pizza, 731 Conant, Maumee, inspected June 24. Cheese and pepperoni topped pizzas out at room temperature. All TCS foods must be held hot at 135 degrees or above, or hold at 41 degrees or below. These pizzas must be held under refrigeration. License does not currently allow for holding TCS foods by time instead of temperature. Inspector: Bauman.

Miller s Super Valu, 5917 Weckerly, Whitehouse, inspected June 24. Packaged cut melons and berries found without proper labeling. On fruit medleys containing one or more fruits, an ingredient statement must be present clearly identifying the fruits in the package. Reduced oxygen packaging containing the turkey pastrami with a 15-day date mark (June 22-July 6). All ROP products are only to be given a 14-day date mark with discard at the end of the 14th day. Re-date the product. All potentially hazardous food products opened, prepared, or thawed must be date marked with a seven-day expiration date. Many deli items in the walk-in cooler found without dating. Opened deli loaves, prepared salads, etc. found without dating. Inspector: Becker.

Kroger, 6235 Monroe, Sylvania, inspected June 26. Starbucks one-door chest cooler, potato salad/salsa self serve coolers, and produce walk-in cooler are holding TCS foods at unsafe temperatures. Service/adjust coolers to hold at proper temperatures. Inspector: Tester.

Recent inspections found no violations at:

St. Patrick s School, 4201 Heatherdowns, inspected June 17. Inspector: Mike Brady.

Buffalo Wild Wings Grill & Bar, 6710 West Central, inspected June 22. Inspector: Kusina.

Camp Courageous, Inc., 12701 Waterville Swanton, Whitehouse, inspected June 23. Inspector: Becker.

James Wes Hancock, 5760 Bayshore, Oregon, inspected June 23. Inspector: Wilke.

Little Miracles Montessori School, 9009 Sylvania-Metamora, Sylvania, inspected June 23. Inspector: Tester.

Brad s Place, 5801 Telegraph, inspected June 24. Inspector: Seger.

Burger King, 5871 Monroe, Sylvania, inspected June 24. Inspector: Tester.

Clara J s, 219 West Wayne, Maumee, inspected June 24. Inspector: Bauman.

Schlotzsky s Deli, 1419 Reynolds, Maumee, inspected June 24. Inspector: Bauman.

Jackie s Depot, 130 West Dudley, Maumee, inspected June 25. Inspector: Bauman.

Long John Silver s, 1814 West Alexis, inspected June 25. Inspector: Seger.

Rally s, 1647 Laskey, inspected June 25. Inspector: Seger.

Holland Gardens, 6530 Angola, Holland, inspected June 26. Inspector: Kusina.

Butch & Denny s Bait Store, 10408 Corduroy, Curtice, inspected June 16. Inspector: Stanley.

Sportway of Toledo, 5950 Angola, inspected June 22. Inspector: Kusina.

Big Sandy KOA, 4035 South Berkey-Southern, Swanton, inspected June 23. Inspector: Becker.

Hidden Lake Campground, 6405 South Fulton Lucas, Swanton, inspected June 23. Inspector: Becker.

Twin Acres Campground, 12029 Waterville Swanton, Whitehouse, inspected June 23. Inspector: Becker.

Dollar Tree, 1540 Spring Meadow, Holland, inspected June 25. Inspector: Bauman.

Cookie Pots, 8432 West Central, Sylvania, inspected June 26. Inspector: Kusina.

Meijer gas station, 7240 West Central, inspected June 26. Inspector: Kusina.



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