Recently released inspection reports of Lucas County food-service operations:
El Vaquero, 3302 Secor, inspected May 18. The prep top cooler
is holding TCS (Time/Temperature Control for Safety) food above 41 degrees. All such food must be held at 41 degrees or less to prevent the growth of bacteria.
Repair the cooler or replace it. Inspector: Gillian Wilke.
Max & Erma s Restaurant, 1391 Arrowhead, Maumee, inspected May 26. Top of prep-top cooler holding TCS foods at 58-60 degrees. All such foods were voluntarily discarded. Inspector: Paul Bauman.
Paris Nite Club, 1202 Front, inspected May 26. Very low water
pressure in the women s rest room hand sink for both hot and cold water. Low
water pressure on the men s hot water side in the rest room. Repair the hand
sinks in both the rest rooms immediately. Both hot and cold water at 100 degrees must be available at all times. Sufficient water flow must also be available at all hand sinks for proper hand washing to occur. Observed white roaster pan behind the bar and a pan with taco meat in the refrigerator. Observed taco toppings in the prep cooler (tomato, onions, cheese spilled in the bottom). This facility is not approved to use the roaster, nor are tacos on the approved menu. Remove pan and toppings immediately. The facility does not have a working hood unit or a big enough three-compartment sink to wash large dishes. Submit the menu for approval. Homestyle refrigerator is not approved for food/beverage storage of TCS food/potentially hazardous food items. Bar hand sink was not stocked with paper towels or hand pump soap. Stock the bar hand sink with hand soap and paper towels to allow proper hand washing. Paper towels provided at inspection. Inspector: Jennifer Gottschalk.
Sports Venue, 7625 & 7627 Sylvania, Sylvania, inspected May 26.
Ready to eat, potentially hazardous food date marking. Except for individual meal portions serviced or repackaged for sale from a bulk container upon a consumer s request, refrigerated, ready to eat, potentially hazardous food prepared and held in a food service operation or a retail food establishment for more than twenty-four 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 below. The day of preparation shall be counted as Day 1.
Cafe Marie Restaurant, 846 South Wheeling, Oregon, inspected
May 27. Under counter cooler at wait station holding milk at 45 degrees. Prep-top cooler on cook line holding diced tomatoes at 44 degrees. Tray of raw eggs sitting out at room temperature at 76 degrees. All TCS foods held cold must be maintained at proper temperature. Repair/adjust coolers as necessary. Inspector: Bauman.
Cousino s Steak House, 1842 Woodville, Oregon, inspected May
27. Observed uncovered, fully-cooled food products in the walk-in cooler. All open fully cooked product must be covered to protect from cross contamination. Cover all open food items. No date label on the beef cooked on Sunday. All TCS food must be dated if not used in 24 hours. There is a seven-day discard date on all open/prepared TCS foods. Observed sauce dated 5/18 in the walk in cooler. Sauce was discarded. Observed sour cream sauce on ice at 45 degrees. All TCS food items must be held cold at proper temperature. Sour cream sauce discarded. Make sure the ice level and food level match. Check temperatures often with a calibrated food thermometer. Observed TCS food items at 43.5-49 degrees in the prep cooler. Repair cooler to maintain food product at proper temperature. Do not use this cooler until it can be repaired. Inspector: Gottschalk.
Keyser Elementary School, (the new school), 3900 Hill, inspected May 27. No sanitizer wipe bucket set up at time of inspection. Provide a bucket of sanitizer for all hours of operation. Corrected, bucket was made to 200 ppm. Inspector: Wilke.
Keyser School, 3900 Hill, inspected May 27. Hamburgers sitting
out at beginning of inspection at 73 degrees. Keep hamburgers in the walk-in cooler until ready to put in the oven to cook. Hamburgers were placed in oven to cook. Inspector: Wilke.
Rally s, 6635 Airport, Holland, inspected May 27. Prep station
using ice, food stored between 48-50 degrees. Have unit replaced with a mechanical cooler. Inspector: Nick Kusina.
Sakura Japanese Steakhouse & Sushi Lounge, 5294 Monroe, inspected May 27. There are no proper records kept for sushi rice. This rice is held based on time, not acidification, so it may only be held and used for up to four hours before it must be discarded. A discard log must be kept for this practice that details what time each batch is made, discarded, and how much
produce is discarded. Observed cooked eel with no date marking. Follow proper date marking procedures. Quat sanitizer was too weak in kitchen buckets at time of inspection. Change sanitizer as often as needed to maintain quat at 200 ppm.
Also, observed wet cloths out on work spaces. Keep all wiping cloths in sanitizer when not in use to prevent the growth of bacteria. Inspector: Kelly Sattler.
Ski s Restaurant, 5834 Monroe, Sylvania, inspected May 27.
Two-door upright cooler holding TCS foods at unsafe temperatures. All TCS foods must be maintained cold at proper temperature. Remove all TCS foods from cooler. Service or adjust cooler to hold proper temperatures. Will reinspect. Inspector: Brandon Tester.
Subway, 3107 Navarre, Oregon, inspected May 27. Observed boxes of chips stored on floor in storage area. All food/food items must be kept at least six inches above the floor. Observed food items stored under hand sinks. Food may not be stored under sewer lines or under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. This is to prevent cross contamination. Observed soda bottle stored inside rear ice storage bin. Remove bottle. Inspector: Tester.
Tom s Bar-B-Que & Grill, 702 Front, inspected May 27. Observed ice cream mix at 50 degrees for chocolate and 53-56 degrees for vanilla in the ice cream unit. Must be kept at proper temperature. Discard the ice cream mix. Inspector: Gottschalk.
Wendy s, 5560 West Central, inspected May 27. Both frosty machines are holding mix at improper temperatures above 41 degrees. Frosty mix is 44-46 degrees. Adjust or repair these machines immediately so that all potentially hazardous food product in them holds cold at 41 degrees or lower at all times. Chili is hot holding at 127 degrees at the front steam table at time of inspection. All potentially hazardous foods must be reheated to at least 165 degrees on the stove top and then held at 135 degrees or higher. Chili was reheated to 165 degrees at time of inspection. The drive thru sandwich prep cooler is holding potentially hazardous food items from 47-60 degrees at time of inspection. Must be held at proper temperature. Repeat violation. If this cooler cannot be repaired, it must be replaced. The floor drain in the back room is plugged and is not draining. Contact a licensed plumber immediately to repair plumbing issues. Inspector: Sattler.
O Riley s Pub & Grille, 1955 West Alexis, inspected May 28.
Observed prep cooler on cook line holding at 55 degrees and above. Have cooler serviced or replaced to maintain proper temperature. All food items discarded. Observed egg wash and onion ring batter sitting out at room temperature. Must hold at proper temperature to prevent contamination that can cause a food borne illness. Observed food product stored on the floor of the freezer and in dry storage area. Must store at least six inches above floor. Chicken stored over hamburger buns in freezer. All ready to eat food must be stored above TCS foods. Follow proper storage order. Inspector: Stacy Seger.
Sidelines Wings N Things, 2111 Mellwood, inspected May 28. No bleach sanitizer wipe cloth bucket set up. Maintain bleach sanitizer in the bucket at 100 ppm to properly sanitize food contact surfaces. Corrected. The prepared food walk-in cooler adjacent to the reach in freezer is holding TCS food above 41 degrees. The small prep top cooler adjacent to reach in freezer is holding TCS food above 41 degrees. Adjust the temperature of the coolers to hold food accordingly. Observed a carton of raw eggs stored above salad dressing. Store all raw meats/eggs below ready to eat food to prevent cross contamination. Inspector: Wilke.
The Lair Lounge, 3332 Glendale, inspected May 28. Hot water is not hot (lukewarm at best). Must be able to wash hands/degrease in hot water. Inspector: Mike Brady.
Highland Meadows Golf Club - main kitchen, 7455 Erie, Sylvania, inspected May 29. Meat walk in (#7 cooler) holding TCS foods at unsafe temperatures. Adjust or service cooler to hold proper temperatures. Inspector:
Cottage Inn Pizza, 240 West Alexis, inspected May 27. Improper date marking observed. All TCS foods must be properly date marked with a seven-day discard date. The date the product is opened or prepared is Day One. Observed wipe cloths laying all over facility. All wipe cloths must be stored in a bucket of sanitizing solution with 50-100 ppm bleach, or 200 ppm quat. If spray sanitizer is used only disposable towels must be used. Observed bottles of chemicals with no/unreadable labeling. All chemicals must be properly labeled with the current common name of the product to prevent chemical poisoning.
Observed chemicals stored along with food items. All chemicals must be properly stored away from or below food and food contact items to prevent chemical contamination. Inspector: Seger.
Wags Party Store, 422 Steadman, inspected May 27. The three-door glass cooler has an air temperature of 43.5 degrees and milk is at 45 degrees. All food and beverages that require refrigeration, must be held at 41 degrees or lower at all times (air temperature of 38-36 degrees). Repair this cooler to hold food/beverages at proper temperature. If this cooler cannot be repaired, it cannot be used. Observed an open package of butter in the three-door glass cooler. The packages of butter may not be opened and sold as individual sticks. The package must be sold as a whole. Remove the open packages from sale immediately. Inspector: Gottschalk.
Stop-N-Go, 3519 West Alexis, inspected May 29. Observed eggs stored above ready to eat foods. Eggs must be stored on bottom shelf to prevent possible contamination. Inspector: Seger.
Recent inspections found no violations at:
Pizza Hut, 3425 Secor, inspected May 20. Inspector: Wilke.
The Library Cafe By Eddy B s, 325 Michigan, inspected May 27. Inspector: Kelly Cipiti.
Larchmont School, 1515 Slater, inspected May 28. Inspector:
Mud Hens Stadium - bar cart, 406 Washington, inspected May 28. Inspector: Cipiti.
Mud Hens Stadium - Coop-A-Cabana Bar, 406 Washington, inspected May 28. Inspector: Cipiti.
Northview High School, 5403 Silica, Sylvania, inspected May 28.
McCord Junior High School, 4304 McCord, Sylvania, inspected May 29. Inspector: Tester.
Family Dollar, 1703 Airport, inspected May 26. Inspector: Patrick Niles.
Get Go From Giant Eagle, 6932 West Central, inspected May 27. Inspector: Kusina.
Dollar Plus USA, 6814 Spring Valley, Holland, inspected May 29. Inspector: Cipiti.