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Published: Tuesday, 7/21/2009

Restaurant inspections: 07-21 (part 5)

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

Critical violations

China One Buffet, 3040 Navarre, Oregon, inspected May 29. Observed imitation crab out on a prep surface at 73 degrees. All potentially hazardous foods must be held cold at 41 degrees or lower at all times. Limit the amount of time that foods are left out during preparation. Observed imitation crab stored below raw ground meat in the walk-in cooler at time of inspection. Always store ready-to-eat foods away from or below raw meats and poultry to prevent cross contamination. The glass door beverage cooler used for food on the cook line is holding potentially hazardous foods at 42-53 degrees. All coolers must be able to maintain foods at 41 degrees or lower at all times. This cooler is designed to hold bottle or packaged products only, not for open foods in a restaurant setting. Cooler was adjusted. If this cooler cannot maintain foods at proper temperature, it must be replaced with a commercial grade NSF-approved unit. Inspector: Kelly Sattler.

Empire Chen Restaurant, 2502 Navarre, Oregon, inspected May 29. Facility has a mop sink, but it currently is not plumbed to drain properly. Contact a licensed plumber to connect the mop sink plumbing so it drains properly. Egg rolls sitting out at room temperature were 125 degrees. All TCS food must be held hot at 135 degrees or greater or 41 degrees or lower to prevent the growth of bacteria. Never cool food at room temperature. The raw eggs in the prep top cooler were 66 degrees. Must hold at proper temperature. Do not allow food to sit out at room temperature. Inspector: Gillian Wilke.

Scott Park Concession, 2050 Hill, inspected May 29. Provide a dial thermometer that reads 0-220 degrees to take both hot and cold food temperatures. Inspector: Wilke.

Ground Round, 551 W. Dussel, Maumee, inspected June 1. Shredded cheese on ice at 61 degrees. Both grill coolers holding food between 43-46 degrees. Must be maintained cold at proper temperature. Inspector Paul Bauman.

Masala Cuisine of India, 1855 South Reynolds, inspected June 1. Wipe cloths observed on counter tops. Use sanitizer wipe cloth bucket during work day for all food contact surfaces. No soap observed at kitchen hand sinks. Soap must be provided to ensure proper hand washing. Unable to locate food thermometer. Unable to locate sanitizer test strips. Install permanent plexi-glass guard or wall to protect clean dishes. Inspector: Mike Brady.

Caribou Coffee Co., 5001 Monroe, inspected June 2. Drink pitchers are being rinsed in the hand washing sink. The hand washing sink may be used for no other purpose. Rinse out pitchers and other items in the three-compartment sink only. Inspector: Sattler.

Indian Jewel, 6711 Airport, Holland, inspected June 2. Improper date marking. Ready-to-eat, potentially hazardous foods prepared and held in a food service operation or a retail food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. The day of preparation shall be counted as Day 1. Inspector: Nick Kusina.

Jed s On Campus, 3534 Dorr, inspected June 2. Observed a container of chili thawing improperly. Do not allow food to thaw in standing water or in the hand sink. The hand sink in the food prep area was blocked at inspection. All hand sinks must be free and easily accessible at all times to allow for frequent and good hand washing. Observed expired food in the walk-in cooler and those items were improperly date marked. Make sure to discard expired food and prepared, TCS food may only be held a maximum of seven days including the day it was opened/prepared. Food was discarded. Inspector: Wilke.

Magic Wok, 5001 Monroe, inspected June 2. Quat sanitizer in the wipe cloth bucket is too strong at over 500 ppm. Use quat sanitizer at 200 ppm to safely sanitize food contact surfaces. Also, all wet wiping towels must be stored in sanitizer when not in use to prevent the growth of bacteria. Keep the hand sink in the back stocked with paper towels at all times. Inspector: Sattler.

McDonald s, 90 Main, inspected June 2. Observed TCS food (time/temperature control for safety food/potentially hazardous) above 41 degrees in the under counter beverage air cooler by the prep sink. All such food items must have a temperature of 41 degrees when cold holding to prevent bacteria growth. Inspector: Jennifer Gottschalk.

Subway, 4608 Talmadge, inspected June 2. The quat sanitizer in the wipe cloth bucket is not strong enough. Change out sanitizer as often as needed to maintain quat at 200 ppm to effectively sanitize food contact surfaces. Inspector: Sattler.

Burger King, 7447 West Central, inspected June 3. Tomatoes marked with past due date; check regularly and dispose of expired food. Follow proper date marking. Inspector: Kusina.

Busia s Narozny, 302 West Laskey, inspected June 3. Observed various TCS foods in steam table that were not properly reheated to 165 degrees before adding to hot holding. To limit bacteria growth that can cause food borne illness, all reheats must reach a minimum of 165 degrees. Corrected. Repeat violation. Observed improper cooling of TCS foods in walk-in cooler. Spaghetti sauce, stew, and refried beans cooling completely covered. Covering food prolongs the cooling process. TCS foods must cooled rapidly, two hours to get from 135 degrees to 70 degrees. Additional four hours to reach 41 degrees or less. Leave items uncovered or vented until 41 degrees or less. Corrected. Repeat violation. Inspector: Kerry Stanley.

Talip s Rib Cage, 144 Chesterfield, Maumee, inspected June 3. Butter in upright two-door cooler at 45 degrees. All TCS foods, held cold, must maintain an internal temperature of 41 degrees or below. Adjust cooler as necessary.

Frisch s Big Boy, 3537 Secor, inspected June 3. The under counter cooler/freezer has excessive frost build up on the cooler side and is holding TCS food above 41 degrees. Must hold at proper temperature. Defrost the cooler and adjust the temperature accordingly. Contact a licensed repair service for repair if necessary. Inspector: Wilke.

Generation s Family Restaurant, 1917 West Alexis, inspected June 3. Eggs left out at room temperature (70 degrees). Must be held at proper cold temperature. Recommend using time in lieu of temperature and monitoring the time eggs are left out. Observed food items in cooler with improper date marking. All TCS foods must have a seven-day discard date. Day One is the day the product is altered. Inspector: Seger.

McDonald s, 831 West Alexis, inspected June 3. Observed dish machine not dispensing sanitizer. Dish machine must be able to properly sanitize. Have machine repaired and switch to three-bay sink. Inspector: Seger.

McKinley Elementary School, 1901 West Central, inspected June 3. Walk-in cooler holding foods at 41-43 degrees. Walk-in cooler must hold all potentially hazardous foods at proper temperature. Adjust/service walk-in cooler to achieve proper temperature. Three bay sink quat sanitizer is too strong at 400 ppm plus. Make to a strength of 200 ppm. Corrected. Inspector: Debbie Dacquisto.

Molly s Diner, 2430 Laskey, inspected June 3. Observed employee handling toast with bare hands at time of inspection. No bare hand contact can be made with ready-to-eat foods. Employees must wear gloves, use utensils, or some other barrier. Observed several food items with no date marking. Must have proper date to determine a discard date. Raw steaks stored directly above cooked potatoes in the walk-in cooler. Always store raw meats, poultry, and eggs separate from or below ready-to-eat food items. Observed wet wiping cloths out on work surfaces throughout the kitchen. Keep all wet wiping cloths stored in sanitizer to prevent the growth of bacteria. Dish machine is dispensing chlorine at a level below 50 ppm. Service has been called. Chlorine must dispense from the final rinse at 50-100 ppm in order to sanitize dishes and utensils. Until dish machine is adjusted, sanitize all items in the three-compartment sink. Dish machine serviced during inspection.

Storyville Grille, 5201 Monroe, inspected June 3. The cheese in the prep top was 42 degrees and dressing was at 50 degrees. The cheese was stored in a shallow pan and the dressing was double panned. All TCS food must be held at proper temperature. Provide a deeper pan for the cheese and make sure to never double pan foods. Corrected. No date marking observed in the facility. All prepared/opened TCS food held over 24 hours must be labeled with a date to prevent bacteria growth and determine a discard date. The reach-in cooler is holding TCS food above 41 degrees. Adjust the cooler accordingly. Contact a licensed repair service if necessary. If cooler is unable to be repaired, it will need to be replaced with another unit. Observed ground beef stored over whole cut pork in the prep cooler behind the bar. Store all ground beef and pork below whole cuts of beef and pork to prevent cross contamination. Corrected. Inspector: Wilke.

The Diner, 3928 Lagrange, inspected June 3. Prep top cooler and display cooler holding TCS foods at unsafe temperatures. Adjust or service cooler to hold at proper temperature.

The Original Gino s Pizza, 3981 Monroe, inspected June 3. Observed cooked spicy sausage in walk-in cooler dated 5/24, which makes today Day 11 of use. You are allowed to use refrigerated potentially hazardous ready-to-eat foods for seven days which includes the day made. This product was discarded. Provide single use paper towels and holder at hand sink in front of store. Observed pasta being heated in a heat and serve unit without a stainless pan insert. This equipment is designed to be used with an insert, product should not be in direct contact with the heating section of unit as that cannot be properly washed, rinsed, and sanitized. Provide a correctly sized insert and lid to use for heating pasta. Sliced and chopped tomatoes at 48-51 degrees in container located at cutting table for subs. Tomatoes are a potentially hazardous and time temperature controlled for safety food (TCS) and must be held at 41 degrees or less. Provide equipment to hold chopped and sliced tomatoes at proper temperature. Inspector: Dacquisto.

The Pinnacle, 1772 Indian Wood Circle, Maumee, inspected June 3. Raw eggs stored above ham in walk-in cooler. To prevent cross contamination, store all products in cooler according to the guidelines in the posted handout. Always store raw eggs below ready to eat pre-cooked meats. Boxes of food stored directly on floor in walk-in freezer. To prevent potential contamination of food products and to facilitate good floor cleaning practices, store all food products at least six inches off of the floor. Inspector: Bauman.

Glassmen Hall, 610 East Broadway, inspected June 4. No hand soap available in the men s rest room. The hand soap dispenser is not hanging on the wall. Install a hand soap dispenser or provide hand pump soap for the men s rest room. All hand sinks must be stocked at all times with hot water/cold water (100 degrees), hand soap, and paper towels. Inspector: Gottschalk.

Andrea s Sports Pub, 3338 W. Alexis, inspected June 5. Observed prep cooler not holding at proper temperature. All TCS food discarded and non TCS foods were relocated to upright cooler at inspection. Inspector: Seger.

Bob Evans, 6435 Centers, Holland, inspected June 5. Container of eggs on cook line at 88 degrees. All TCS foods must be held hot at 135 degrees or cold at 41 degrees. Pull out only a small amount of eggs during busy times. During slower times all eggs must be put back into cooler. Inspector: Bauman.

Uptown Market Two, 1602 Cherry, inspected May 27. Observed raw shell eggs and bacon stored above bottled beverages in two-door cooler. Store accordingly. Observed refrigerant stored above bottled beverages in walk-in cooler. Store all chemicals below or away from all food and food contact items to prevent contamination. Observed expired baby cereal on sales shelf. Check baby food dates monthly; pull expired product. Inspector: Stanley.

Marco s Pizza, 6801 West Central, Sylvania, inspected June 1. Wiping cloth resting on shelf. All wiping cloths must be kept in sanitizer bucket to prevent bacteria growth. Spray bottle not labeled. All working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Inspector: Kusina.

E-Z Mart, 1226 East Broadway, inspected June 2. No paper towels at the rest room hand sink. Both hand sinks in the facility must be stocked at all times to ensure proper hand washing. Observed raw shell eggs stocked above beverages on the back shelf in the large walk-in cooler. Stock shell eggs below all beverages and ready-to-eat food items to prevent cross contamination. Inspector: Gottschalk.

Eastborn Mini Mart, 1110 East Broadway, inspected June 2. Provide hand soap and paper towels at the rest room hand sink. All hand sinks must be stocked. Paper towels and hand soap provided at inspection. Observed a box of baby rice cereal on the store shelf with a date of March, 2009. Check all expiration dates on all baby food at least monthly. Removed and discarded. Observed raw bacon and shell eggs stored above ready-to-eat food and milk. All raw meat and shell eggs must be stored on the bottom shelf below all ready-to-eat food and beverages to prevent cross contamination. Inspector: Gottschalk.

Juju s Pizza & Deli, 1496 West Sylvania, inspected June 2. Observed no date marking on TCS foods. All TCS foods must have a seven-day discard date. Inspector: Seger.

Magoo s Convenience Store, 433 Dearborn, inspected June 3. Observed tamales in roaster from a facility in Fostoria without proper documentation for approved source. Tamales are wrapped in foil and delivered warm; facility is cooling and reheating leftovers. Brown bag in which tamales are received have no ingredient labels. This facility is to cease and desist tamale sales immediately until proper documentation can be verified by the Toledo-Lucas County Health Department. Tamales pulled from sale. Observed ready-to-eat TCS foods without proper date marking. Any ready to eat TCS food items kept longer than 24 hours after cooked, prepared, opened, etc., requires a date mark to limit bacteria growth. Observed water shut off to hand sink for repairs. Hand sink must be repaired and functioning immediately. Hot running water must be available at all times to ensure proper hand washing. Inspector: Stanley.

Monnette s Market, 5849 West Alexis, Sylvania, inspected June 3. Observed crates of cheese stored on floor behind the deli. All food items must be protected from contamination, store at least six inches off the floor in a clean, dry area. Observed raw sausage stored above butter in walk-in cooler. To prevent cross contamination, store all raw meats and shell eggs below all other food items. Follow proper food order. Observed the packaging of granola at the register without a hand sink. All open food preparation must be conducted in a designated area free from contamination or customer exposure and must be near a hand sink. Observed improper tracking of open date on deli meats. Follow proper date marking. Observed cut watermelons stored in room temperature displays at 56-60 degrees. Cut watermelon is considered a TCS food and must be held at 41 degrees or less to limit bacteria growth. Watermelons discarded. Hand sink in the deli area was completely blocked from use. All hand sinks must be easily accessible at all times to ensure proper hand washing. Clear a path to the hand sink and maintain accessibility. There were no paper towels at the hand sink in the meat cutting room. Must keep sink stocked. Inspector: Stanley.

San Marcos Supermercado, 235 Broadway, inspected June 3. Observed old date labels on the food containers in the taco stand cooler. All food must be properly dated when the food item is removed from the freezer to the cooler. There is a total of sevens days for all TCS food items. When food is placed in the freezer, the dates pick up where it left off. See handout provided. Improper cooling of beef tongue, covered in the walk-in cooler. Beef had a temperature of 96 degrees after seven hours of cooling. Follow proper cooling procedures. One pan of beef tongue discarded. The meat room hand sink was blocked by the mop bucket. All hand sinks must be free and easily accessible. Observed raw ground beef stored on top of raw whole muscle beef and raw chicken stored over raw beef in the deli. Store all raw poultry below raw beef to prevent cross contamination. Provide a booklet of ingredient statements for the self-service bakery case. Each item offered must have a complete list of the ingredients used to make it and it must be accessible to the public. The large reach-in glass door cooler is holding food at 44-49 degrees. Cooler must hold cold at proper temperature. Adjust cooler temperature accordingly. Inspector: Gottschalk.

Howard s Drive Thru, 1001 Nebraska, inspected June 5. Observed bags of trash not properly disposed. A bag of clothing was left in the aisle. Food from a party and bikes stored in retail establishment. Need to remove immediately. Inspector: Patrick Niles.

Recent inspections found no violations at:

Ruby s Kitchen, 4933 Dorr, inspected May 25. Inspector: Niles.

Eagle s Landing Golf Club, 5530 Bayshore, Oregon, inspected May 29. Inspector: Wilke.

Sweet Retreat, 1276 Michigan, Waterville, inspected May 29. Inspector: Sara Becker.

Maumee Little League Baseball, 1313 Eastfield, Maumee, inspected May 30. Inspector: Becker.

Dairy Queen, 3131 West Alexis, inspected June 1. Inspector: Stacy Seger.

Wynn Elementary, 5224 Bayshore, Oregon, inspected June 1. Inspector: Niles.

Hill View Elementary School, 5425 Whiteford, Sylvania, inspected June 2. Inspector: Brandon Tester.

Quizno s, 3265 West Alexis, inspected June 2. Inspector: Seger.

Sonny Berry s Bayshore Supper Club, 5307 Bayshore, Oregon, inspected June 2. Inspector: Niles.

Connie s Celebrations, 6195 Lewis, inspected June 3. Inspector: Seger.

Maumee Wines, 2556 Parkway Plaza, Maumee, inspected June 3. Inspector: Bauman.

Mulvaney s Bunker Irish Pub & Grub, 4945 Dorr, inspected June 3. Inspector: Niles.

Inverness Club pool snack bar, 4601 Dorr, inspected June 4. Inspector: Niles.

Penguin Palace, 2117 River, Maumee, inspected June 4. Inspector: Bauman.

Toozer s, 1003 Key, Maumee, inspected June 4. Inspector: Bauman.

Alexis Gardens, 4560 West Alexis, inspected June 5. Inspector: Seger.

Pacesetter Park north soccer field, 8801 Sylvania-Metamora, Sylvania, inspected June 5. Inspector: Tester.

Pacesetter Park south soccer field, 8801 Sylvania-Metamora, Sylvania, inspected June 5. Inspector: Tester.

Whiteford Elementary School, 4708 Whiteford, inspected June 5. Inspector: Tester.

Pisanello s Pizza, 6729 Providence, Whitehouse, inspected May 29. Inspector: Becker.

Rite Aid, 7504 West Central, inspected May 31. Inspector: Kusina.

Dollar General, 5860 Lewis, inspected June 1. Inspector: Seger.

Truenorth Shell Regency, 6760 West Central, inspected June 1. Inspector: Kusina.

Marco s Pizza, 2607 Starr, Oregon, inspected June 2. Inspector: Bauman.

Papa John s Pizza, 3137 West Alexis, inspected June 2. Inspector: Seger.

Speedway, 2502 West Alexis, inspected June 2. Inspector: Seger.

Speedway, 6500 West Central, inspected June 2. Inspector: Sattler.

Boyd s Retro Candy Store, 954 Phillips, inspected June 5. Inspector: Seger.



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