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Tuesday, September 16, 2014
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Published: Monday, 2/8/2010

Restaurant inspections

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

Critical violations

Koto Buki, 5577 Monroe, Sylvania, inspected Nov. 24. Raw eggs stored above produce in walk-in cooler and raw salmon stored above produce in rear upright cooler. Practice proper food storage order to prevent cross-contamination. Raw chicken/eggs on bottom, ground meats, whole meats and fish, ready-to-eat foods on top. PH records for acidified rice not up to date. Last date 11/17/09. Keep daily records to limit bacteria growth of sushi rice. Inspector: Brandon Tester.

Bagel Place, 4024 Holland Sylvania, inspected Nov. 25. Medical supplies (hydrogen peroxide, alcohol, vitamin E lotion) stored on shelf above work table in dish room. Store medical supplies/chemicals in separate area from food/prep areas to prevent contamination. Inspector: Tester.

11th Frame Fryer, 5133 Telegraph, inspected Nov. 30. Observed food handler take money with gloves on and then make direct contact with bread with the soiled gloves on. Hand washing is required to prevent contamination to food and clean items. Gloves may not be worn to eliminate hand washing. Hand washing must be often in between tasks, glove changes, after using restroom, after touching hair, body, or clothing, or immediately after handling raw meats, shell eggs, or money. Facility must increase the hand-washing practices. Gloves must be changed often with hand washing in between. Various open cans of pop stored on prep surfaces. Employee beverages must have a lid or sealable cap to protect food and clean items/surfaces from contamination. Raw ground beef stored above produce in the one door cooler and raw shell eggs above beverages in the walk-in cooler. To prevent cross-contamination that can cause foodborne illness, raw meats and shell eggs must be stored below other food items. Shoes stored on a shelf with food items in the kitchen. Designate an area for employee items below or away from food and food-contact items. A box of potatoes stored on the floor in the kitchen. Food item must be protected from contamination, store food and food contact items in a clean and dry area at least six inches off the ground. Observed various potentially hazardous food items without proper date marking. Any ready-to-eat food item kept longer than 24 hours after opened, cooked, prepared, requires a date mark to limit bacteria growth, cold hold at 41 degrees or lower or hot hold at 135 degrees or above. Day No.1 is the day product was opened, cooked, prepared. Fries partially cooked and held at room temperature until dropped per order. Food items are required to be held cold at 41 degrees or less or hot at 135 degrees or above. Do not leave at room temperature. Cheese slices not directly stored in prep top cooler at 45 degrees. To limit bacteria growth, food in cold holding must maintain 41 degrees or less. Observed build-up on the inside of the ice machine. Clean and sanitize according to the manufacturer’s specifications. Build-up on the pop gun holsters at the bar. Clean and sanitize daily allowing to air dry before using. The bar three compartment set up at less than 200 ppm quat. To properly sanitize with quat, the concentration must be 200 ppm. Provide test kit to verify. No sanitizing wiping bucket set up at inspection. Facility must have a wiping bucket set up to properly sanitize surfaces and to properly store damp/soiled cloths. The concentration must be 100 ppm chlorine or 200 ppm quat. Provide test kits to verify. Inspector: Kerry Stanley.

Friendly Center, 1336 Superior, inspected Nov. 30. Observed only three sinks available in the kitchen. The facility is required to have 3-compartments for ware washing and a separate sink for hand washing. Repeat violation. Inspector: Stanley.

Frisch’s Big Boy, 2924 Navarre, Oregon, inspected Nov. 30. Dressing at improper temperature of 45 degrees. Food must be at 41 degrees or below to prevent bacteria growth that can cause a food-borne disease. Dressing was put into the walk-in cooler. If you can not maintain the temperature of the dressing in the ice bin you must provide an alternative cold holding. Inspector: Julie Nye.

Hefe’s Family Diner, 440 Front, inspected Nov. 30. No date labels observed on cooked rice, menudo, and sliced ham. All open and prepared food must have a date label on it. The date made/opened is day one for a total of seven days to used the food by. If food is not labeled, employees do not know when it should be discarded. Wet wiping cloth on the front counter, and no wiping buckets set up in the facility. Wiping cloth buckets with sanitizer must be set up in the kitchen and one at the front counter prior to beginning work. Check the concentration of sanitizer with the test kit and change as needed. Inspector: Jennifer Gottschalk.

Lavista Restaurant, 1227 South Reynolds, inspected Nov. 30. The quat sanitizer in the wipe cloth bucket was too strong at 400 ppm and wet towels were stored on the counters. Maintain quat sanitizer at 200 ppm to properly sanitize and keep wet towels in the wipe cloth bucket to prevent the growth of bacteria. The prep top cooler is holding food at unsafe temperatures. Food must be held at 41 degrees or less to prevent the growth of bacteria. Contact a licensed repair service to repair the cooler. Inspector: Gillian Wilke.

Spaghetti Warehouse, 42 South Superior, inspected Nov. 30. Observed brown build-up inside and outside of the kitchen ice machine. Clean and sanitize according to the manufacturer’s specifications. Repeat violation. Inspector: Stanley.

Tony Packo’s Express, 4701 Talmadge, inspected Nov. 30. Ranch dressing cups are 56 degrees, because the ice bath has melted. Monitor ice bath closely to make sure there is constantly ice or keep dressing cups cold under refrigeration. Food must be held cold at 41 degrees or lower. Inspector: Kelly Sattler.

Baltimore Cafe, 901 Monroe, inspected Dec. 1. Observed two flats of eggs sitting out at room temperature holding at 54, 68, and 72 degrees. To prevent bacteria growth, store eggs at 45 degrees or below. Inspector: Kelly Cipiti.

Bob Evans, 1220 East Alexis, inspected Dec. 1. Improper cooling of food in the walk-in cooler completely covered. To limit bacteria growth, cooling must be conducted rapidly under supervision. Food items must be left uncovered or vented until 41 degrees or less. Inspector: Stanley.

Cafe Marie Restaurant, 846 South Wheeling, Oregon, inspected Dec. 1. Observed the prep top cooler not holding at proper temperature (cream cheese and ham at 45 degrees, yogurt and turkey at 50 degrees). Food must be held cold at 41 degrees or below to prevent bacteria growth. Turn the cooler down or repair the cooler so it can maintain food at 41 degrees or below. Inspector: Nye.

Christian Childcare, 3530 Seaman, Oregon, inspected Dec. 1. School-age cooler holding at improper temperature of 45 degrees. Coolers must hold food at 41 degrees to prevent bacteria growth. Turn cooler down to be able to hold food at correct temperature or replace with a commercial-grade cooler. Once a homestyle cooler does not work properly it must be replaced with a commercial grade cooler. Inspector: Nye.

Dos Hermanos, 1705 South Wheeling, Oregon, inspected Dec. 1. Observed food at unsafe temperatures prep top cooler holding food at 56-59 degrees. Repair cooler so it can hold food at proper temperature. The following items were discarded one container of each: sour cream, tomato mix, chicken nuggets, chicken wings, and container of cheese. Observed food at unsafe temperatures in the hot box and hot holding unit ground beef at 130-110 degrees. Food must be held at 135 degrees or higher to prevent bacteria growth. Food was reheated to 165 degrees and then placed in the steam table. If using the hot box you must make sure it is turned on. The front cook line hand sink without soap. Hand sinks must be fully stocked with soap, paper towels, and hot water. This is for proper hand washing. The dish machine when tested was at 0 ppm. The dish machine must always have 50-100 ppm to properly sanitize the dishes. Check the dish machine daily to verify the sanitizer is 50 ppm. Dish machine reached 50 ppm after running a couple times. There was a chemical bottle hanging from a rack facing pans. Store chemicals below and away from food contact items to prevent chemical contamination. Observed food items without a date mark. All ready-to-eat foods must have a date mark to determine the discard date. Raw chicken stored above raw ground and whole cut beef. Always follow the proper storage order to prevent cross-contamination. See CCP for proper storage order. Inspector: Nye.

Elmhurst Elementary School, 4530 Elmhurst, inspected Dec. 1. Observed a spray bottle of glass cleaner stored directly above packages of chips in the dry storage room. Store chemicals in a designated area away from or below all food and food contact items. Inspector: Sattler.

Friendly’s Restaurant, 1502 Reynolds, Maumee, inspected Dec. 1. No chlorine sanitizer dispensing in the dish machine. Must be 50-100 ppm. Use 3-compartment sink to sanitize dishes in until repaired. Inspector: Mike Brady.

Le Petit Gourmet, 6546 Weatherfield, Maumee, inspected Dec. 1. Potentially hazardous foods opened, prepared, or thawed must be marked with a seven day expiration date for discarding. Date marking system in place was updated at inspection. Date marking system must always be updated to ensure that in use foods are fresh. Inspector: Sara Becker.

Masala Cuisine of India, 1855 Reynolds, inspected Dec. 1. Observed raw chicken and raw hamburger stored above ready-to-eat foods in cooler. Store below ready-to-eat foods to avoid cross-contamination. No sanitizing solution in use. Observed cloths on food prep counter without sanitizing solution bucket or spray bottle. Use for all food contact surfaces during work day. Chlorine test strips also needed. Must be at 100 ppm concentration. Inspector: Brady.

New Empire Chinese Restaurant, 6540 Centers, Holland, inspected Dec. 1. Wet cloths on counters in between use. Store all wiping cloths in sanitizer to prevent potential cross contamination. Raw beef and chicken stored above cooked egg rolls in cooler. To prevent contamination of foods, store all raw foods below ready-to-eat foods in cooler.

Whale’s Tale Tavern, 5307 North Summit, inspected Dec. 1. No date labels on open food in the walk-in cooler. All open food must be date labeled with date open and discard date. There is a total of seven days to use the product. The date open is day one for the total of seven days. If the product is opened, placed in bag, then placed in the freezer, mark the open/freeze date. Once removed from freezer mark the thaw date. No date labels on open food product in the walk-in cooler. All open food must be date labeled with date open and discard date. There is a total of seven days to use the product by. Inspector: Gottschalk.

McDonald’s, 1560 East Alexis, inspected Dec. 2. Observed employee items stored on a shelf with food items in the dry storage area. Designate an area for employee items below or away from all food and food contact items. Inspector: Stanley.

McDonald’s, 567 East Manhattan, inspected Dec. 2. Damp cloths stored on prep surfaces. When not in use, damp/soiled cloths must be stored in wiping cloth bucket with a chemical concentration of chlorine at 100 ppm. Corrected. Soiled dishes stored at top of a rack of bagels. Food and clean items must be protected from contamination, soiled cloths must be placed in a designated area that prevents contamination to food and clean items. Cut tomatoes stored at room temperature with the time in lieu of temperature procedure without documentation of time. The facility must adhere to the time in lieu of temperature procedures. Time must be documented immediately and discards after time allotted. Repeat violation. Corrected. Cut tomatoes in the two door under counter cooler at 44 degrees. To limit bacteria growth, all refrigeration units are required to hold products at 41 degrees or less. Temperature adjusted at inspection. Wipe cloth bucket at 0 ppm chlorine. To properly sanitize with chlorine, the concentration in the wipe cloth buckets must be 100 ppm, use test kit to verify. Buckets must be changed more frequently. Corrected. Inspector: Stanley.

Michael’s Gourmet Catering, 101 Main, inspected Dec. 2. Turkey in the prep top cooler not dated when removed from the freezer. Food must be date labeled correctly to allow all staff to know when to discard the product. If the food is made and placed in the freezer, the date prepared, frozen date and thaw date must be marked on the items. If food is prepared and frozen on day one, once removed from the freezer you will have six days left. Freezing stops the date clock, but does not reset it. Observed ham salad dated 11/16 in the salad room cooler. All prepared food items have a total of seven days to use them by. The ham salad was discarded. Continue to practice good dating, and make sure product is rotated out as necessary. Inspector: Gottschalk.

Pilot Travel Center/Subway, 5820 Hagman, inspected Dec. 2. The hand sink in the kitchen was being blocked by storage cart. Do not block any hand sink. Keep accessible to ensure proper hand washing. Inspector: Stanley.

Prestige Cafe, 3439 Hill, inspected Dec. 2. Bottle of fatoosh dressing made with lemon juice that requires refrigeration. Maintain the dressing at or below 41 degrees to prevent the growth of bacteria. Keep the bottle in the prep cooler to maintain proper temperature. Quat sanitizer low in the front wiping cloth bucket. Quat sanitizer must teat at 200 ppm. Check the concentration of quat sanitizer and change as needed. Corrected. Chlorine bucket and scrub brush in the hand sink next to the dish machine. Hand sinks must be clear, clean, and stocked to allow employees to wash their hands. Hand washing is very important to prevent cross contamination. Corrected. No paper towels at the back hand sink next to the 3-compartment sink. Hand sinks must be well stocked, including hot/cold water (100 degrees) at all times for proper dish washing to occur. Corrected. Food above 41 degrees in the prep top cooler. Found tomato at 50 degrees, cheese at 45 degrees, and kraut at 50 degrees. Food must be held at 41 degrees or below. The food was moved to the back walk-in cooler. Staff was aware of the temperature problem and has been keeping an eye on the cooler. Inspector: Gottschalk.

Storyville Grille, 5201 Monroe, inspected Dec. 2. Keep a sanitizer bucket set up at all times of food prep with the correct concentration of sanitizer in it. No sanitizer bucket is set up at this time. Inspector: Sattler.

Six Pack Bar & Grill on Reynolds, 710 South Reynolds, inspected Dec. 3. The high temperature dish machine is not working properly. Contact Ecolab to service the machine so that it reaches at least 180 degrees on its final rinse in order for it to properly sanitize the dishware. Cook talking on his cellular phone while preparing food. Prohibit food handlers from talking on the phone while preparing food to prevent contamination. There was no sanitizer bucket set up at inspection. Provide a bucket of sanitizer to properly sanitize food contact surfaces. Inspector: Wilke.

Applebee’s Neighborhood Grill & Bar, 266 East Alexis, inspected Dec. 4. Observed raw bacon stored above cooked ribs in the walk-in cooler on a speed rack. To prevent contamination that can cause food-borne illness, raw meats and shell eggs must be stored below other food items. Corrected. Date label residue still present on clean containers. All soil, residue, and debris must be completely removed before designating an item as clean. Repeat violation. Black build-up at water dispenser in beverage area. Clean and sanitize water nozzles and surrounding areas daily and allowing to air dry before using. Inspector: Stanley.

Brightside Academy, 2312 Lagrange, inspected Dec. 4. Observed no probe-style thermometer available for verifying proper food temperatures. Facility must provide a probe-style thermometer capable of reading from 0-220 degrees. No sanitizing wiping bucket set up at inspection. To properly sanitize surfaces and to properly store damp/soiled cloths, facility must keep a sanitizing wiping bucket set up during kitchen operating hours with a chemical concentration of quat 200 ppm or chlorine at 100 ppm. Test kit available. Inspector: Stanley.

Burger King, 4870 Monroe, inspected Dec. 4. Two containers of sliced tomatoes that are held based on time in lieu of temperature and are labeled with a discard time that exceeds the maximum four hour limit. Sliced tomatoes are a potentially hazardous food and must be held cold under refrigeration at 41 degrees or lower at all times. If foods are held based on time in lieu of temperature, they may be held out at room temperature for no longer than four hours before they must be used or discarded. Inspector: Sattler.

Little Miss & Mister Too, 3119 Central Park West, inspected Dec. 4. Always keep a sanitizer bucket set up with the correct concentration of sanitizer in it. Wet wiping cloths must be stored in sanitizer when not in use to prevent the growth of bacteria. Inspector: Sattler.

Shawn’s Irish Tavern, 105 Third, Waterville, inspected Dec. 4. Chemical bottle of carpet cleaner was found hanging into the food prep sink. All chemicals shall be stored away from food and clean equipment to prevent chemical contamination. Cleaner was moved. Thawing fish was found in the prep sink in standing water without faucet flow. All items thawing in the prep sink must be thawed under cold running water with the drain open to waste. Items may not thaw in standing water as the food product will rise in temperature without any temperature control. All potentially hazardous foods and time and temperature controlled foods for safety must be date marked with a seven day expiration date once these items are opened, prepared, or thawed. Be sure to include the prepare/open date and the discard date on the items. Inspector: Becker.

Meijer, 1391 Conant, Maumee, inspected Nov. 30. Quaternary ammonia sanitizer in meat service case area at 400-500 ppm. To effectively sanitize, without danger of chemical contamination, quaternary ammonia must be used at the concentration recommended by the manufacturer or 200 ppm. Contact chemical company to re-calibrate dispensing machine. Rubber matting beneath exposed leafy produce in display coolers requires more frequent cleaning. Rotate cleaning on a regular basis through the case or cease use of matting entirely. Inspector: Paul Bauman.

Captain’s Carry Out, 5928 315th, inspected Dec. 1. Found food above 41 degrees in the small walk-in cooler. The cooler had an air temperature of 47 degrees, milk 48.5 degrees. Food must be held at or below 41 degrees at all times to prevent bacteria growth. All out of temperature food was removed from sale at the time of inspection. Do not place any food in the small walk-in cooler until it is maintain 41 degrees or lower. Inspector: Gottschalk.

The Original Royal Pizza, 4843 North Detroit, inspected Dec. 1. Observed the 3-compartment sink and wiping bucket at less than 50 ppm chlorine. To properly sanitize with chlorine the 3-compartment sink must be at 50-100 ppm. Corrected. Inspector: Stanley.

K&J Meats, 1363 South Byrne, inspected Dec. 2. Bacon in service case at 44 degrees. To prevent the growth of harmful bacteria, all foods held cold must maintain an internal temperature of 41 degrees or below. Replace missing doors on this cooler to maintain temperature requirements. Pork jowl labeled “keep refrigerated” being displayed at room temperature. Follow manufacturer’s guidelines for food storage. Foods required to be kept refrigerated must maintain an internal temperature of 41 degrees. Two loaves of ready-to-eat deli meats being held past seven day discard date. All ready-to-eat foods must be discarded seven days after the manufacturer’s seal is broken and the package has been opened. Raw meats stored above cooked hams in floor cases. To prevent cross-contamination, store raw products below ready-to-eat products. Inspector: Bauman.

Peck Market, 1040 Peck, inspected Dec. 2. Observed one door display cooler holding product at 43 degrees. To limit bacteria growth that can cause food-borne illness, refrigeration units must hold product at 41 degrees or less. Inspector: Stanley.

Pilot Travel Center, 5820 Hagman, inspected Dec. 2. Observed build up on the inside of the ice machine. Clean and sanitize according to the manufacturer’s specifications. Repeat violation. Inspector: Stanley.

Rohr Fish Co., 5226 Monroe, inspected Dec. 2. Each individual package of frozen food must be labeled with the product name, ingredients used, store name, address, and net weight. Sanitizer is too strong at over 500 ppm in spray bottles at inspection. Dilute quat to 200 ppm to prevent a chemical contamination of food or utensils. Inspector: Sattler.

Wally’s Market, 561 East Broadway, inspected Dec. 2. Hot water is not flowing in the restroom hand sink and the faucet is leaking at the base. Replace the entire faucet, there are holes in the base of the faucet. The hand sink has been a violation and a Public Health Order was issued. Repair this restroom hand sink immediately. Plumbing must be in good working condition. No paper towels stocked at the restroom and backroom hand sink. Hand sinks must be stocked with hand soap, paper towels and have hot/cold (100 degrees) water for proper hand washing to occur. Proper hand washing is very important to prevent contamination. Sticks of butter sold individually. Packages may not be opened and sold as individual sticks. All food must be sold in the package with proper labeling. Three sticks of butter removed from shelf at inspection. The large walk-in cooler temperature was 43 degrees by the milk and 42 degrees at the far end of the cooler. The milk and eggs must be held at or below 41 degrees to prevent bacteria growth. Contact a cooler repair company to repair this cooler immediately. The cooler air temperature should be 36-38 degrees to maintain food at 41 degrees or lower. Remove the milk and eggs from the cooler and place in the smaller walk-in cooler until this cooler can be repaired. A re-inspection will be conducted tomorrow. Inspector: Gottschalk.

Marco’s Pizza, 2040 Ottawa River, inspected Dec. 4. Observed ranch dressing cups stored at room temperature at 60 degrees with the label stating “keep refrigerated.” All potentially hazardous food items in cold holding must maintain 41 degrees or less. Adhere to label instructions to handle product properly. Do not leave food at room temperature. Only one working drain stop for the 3-compartment sink. To properly wash, rinse, and sanitize items there must be three functioning drain stops. No sanitizing wiping bucket setup at inspection. To properly sanitize surfaces and to properly store damp/soiled cloths, a wiping bucket must be set up during all hours of operation with a chemical concentration of quat 200 ppm or chlorine at 100 ppm. Both test kits available. Inspector: Stanley.

Recent inspections found no violations at:

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

Dino’s Family Restuarant, 129 Golden Gate, Maumee, inspected Nov. 24. Inspector: Bauman.

Masjid Saad Foundation, 5225 West Alexis, Sylvania, inspected Nov. 25. Inspector: Tester.

Downtown Latte, 44 South St. Clair, inspected Nov. 30. Inspector: Cipiti.

Valentine Theatre, 400 Superior, inspected Nov. 30. Inspector: Cipiti.

Nautica Coffee, 5645 Mayberry Square East, Sylvania, inspected Dec. 1. Inspector: Tester.

Residence Inn, 1370 Arrowhead, Maumee, inspected Dec. 1. Inspector: Bauman.

Salsarita’s Fresh Cantina, 1470 Ford, Maumee, inspected Dec. 1. Inspector: Bauman.

Swan Pointe Care Center, 3600 Butz, Maumee, inspected Dec. 1. Inspector: Becker.

Wendy’s, 1410 East Alexis, inspected Dec. 1. Inspector: Stanley.

City Tan & Nutrition, 1207 North Reynolds, inspected Dec. 2. Inspector: Gottschalk.

Fassett Middle School, 3025 Starr, Oregon, inspected Dec. 2. Inspector: Nye.

Subway, 1223 north Byrne, inspected Dec. 2. Inspector: Bauman.

Fraternal Order of Eagles #2562, 2301 Detroit, Maumee, inspected Dec. 3. Inspector: Bauman.

Pizza Hut, 5155 Glendale, inspected Dec. 3. Inspector: Brady.

Joseph’s Beverage Center, 4129 Talmadge, inspected Nov. 30. Inspector: Becker.

Office Max, 5221 Monroe, inspected Nov. 30. Inspector: Sattler.

Family Dollar, 4210 Airport, inspected Dec. 2. Inspector: Brady.

Speedway, 1500 Reynolds, Maumee, inspected Dec. 2. Inspector: Brady.



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