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Friday, November 28, 2014
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Published: Friday, 4/9/2010

Restaurant inspections

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

Critical violations

Asiana Restaurant, 5829 Lewis, inspected Dec. 28. Foil on top of Pepsi cooler. Remove foil from cooler so that cooler is maintained smooth and easily cleanable. Pepsi cooler being used as a cooler for foods. Only NSF approved equipment is permitted for use as a cooler for food. The cooler specifically states that it is to be used for prepackaged and beverages only. Remove foods from cooler. Improper storage order in cooler/freezers. Chicken and eggs must be stored on bottom shelf, followed by ground product, whole cuts/fish and ready-to-eat items on top shelf. Ensure proper storage order to prevent cross-contamination that can cause a food-borne illness. Inspector: Stacy Seger.

Happy Hour, 1519 Eleanor, inspected Dec. 28. No date marking observed. All refrigerated, ready-to-eat, time/temperature controlled for safety food prepared in a food service operation or in a retail food establishment and held at a temperature of 41 degrees or less for more than 24 hours, shall be clearly marked to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed on the premises, sold or discarded. The day of preparation shall be counted as day one. Inspector: Seger.

The Dog House, 4935 Lewis, inspected Dec. 28. Observed several items in cooler that are not properly date marked. Food must have a seven day discard date. Day one is the day the product is opened, prepared or altered. Repeat violation. Lack of date marking in the future will result in product destruction. No sanitizer test strips available at inspection. Test strips must be available to ensure proper strength of sanitizing solution is at 50-100 ppm bleach or 200 ppm quat. Repeat violation. Facility has a class 3 license which prohibits reheating in bulk. Any reheating must be done by individual portion. When new menus are ordered a consumer advisory must be added and an asterisk must be placed by any items that are cooked to order such as steaks and burgers. Inspector: Seger.

Top Shotz Bar & Grill, 5860 Lewis, inspected Dec. 28. Improper date marking and moldy food items. Refrigerated, ready-to-eat, food prepared in a food-service operation or in a retail-food establishment and held at a temperature of 41 degrees or less for more than 24 hours, shall be clearly marked to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one. One bag of hot dogs, turkey, ham, and roast beef discarded at time of inspection as well as four containers of unknown moldy food items. Prep top cooler should only be stocked with enough product for 24 hours only. Wash and sanitize equipment before restocking. Inspector: Seger.

Ascension Lutheran Church, 1326 Collingwood, inspected Dec. 29. Food delivered not all at proper temperatures. Food must be kept hot at 135 degrees and greater during delivery. These items are delivered in a soft-sided thermal carrier, which has two hot stone bricks on bottom and 2 foil separators. This carrier is not keeping all foods consistently hot at 135 degrees or greater. Provide a commercial NSF or equivalent container which will keep temperature at 135 degrees or greater. All meals were transferred to oven and will be reheated to 165 degrees or greater. Grape juice delivered at 43 degrees, this product states to keep refrigerated on the label and therefore you must be held at 41 degrees or less. Inspector: Debbie Dacquisto.

Carmel's Mexican Restaurant, 2947 Tremainsville, inspected Dec. 29. Observed improper date marking on prep line. Potentially hazardous foods must have a seven day date mark to determine discard date. Day one is the day the product is opened, prepared or altered. Once removed from freezer, food items must be re-dated to ensure seven day date is being maintained. Mold build up in ice machine in bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean and sanitize ice machine to limit the growth of bacteria. Inspector: Seger.

Jimmy Johns, 3002 Glendale, inspected Dec. 28. No sanitizer or sanitizer test strips available during inspection. Employee sent across street to purchase chlorine. Several chlorine test strips given for set-up today in order to stay open. Reviewed sanitizer used and concentrations. No sanitizer solution buckets set up for wipe cloths. This is a must for food contact surfaces throughout work day. Inspector: Mike Brady.

Pappoulis Pizza, 5127 South Main, Sylvania, inspected Dec. 29. Plastic cups used as scoops in bulk foods. Provide scoops with handles to prevent contamination. Dish machine dispensing improper amount of chlorine for sanitizing dishes. Must be 50-100 ppm. Service machine to maintain in proper working order. Will reinspect within 48 hours. In meantime, must use 3-bay sink to wash (soapy water), rinse (hot water), sanitize (50-100 ppm chlorine or 200 ppm quat). Use test strips to verify. Build-up on slicer and inside ice machine. Clean and sanitize on a regular basis to prevent contamination. Clean and sanitize working utensils at least every four hours. Observed build up on shelves and floor of walk-in cooler and freezer. Clean on a regular basis to prevent contamination. Inspector: Brandon Tester.

Rally's, 3033 Cherry, inspected Dec. 29. Sliced cheese at 47 degrees in line backup cooler, pickles at 48 degrees. Cooler must hold food at 41 degrees or less. Service cooler, do not use until fixed. Chicken wings at 109-113 degrees in warmer drawer. This product must be held at 135 degrees or greater to inhibit growth of bacteria that can cause food-borne illness. Product discarded. Inspector: Debbie Dacquisto.

Robert B, 2499 Collingwood, inspected Dec. 29. Keep paper towels stocked in all paper towel holders at hand sinks in kitchen and in restroom. Provide towels for holders at sinks. Inspector: Dacquisto.

Ottawa Tavern, 1815 Adams, inspected Dec. 30. Observed build-up inside of food preparation sink. Keep the sink in clean condition. The prep top cooler has been taken out of kitchen. You will need to replace this cooler with another single door prep top cooler. Prep top coolers are for use with the grill line items so that cook does not work out of the single door cooler to prepare and top each item ordered. Provide sanitabs for use in the bar 3-bay sink. Inspector: Dacquisto.

Sunset Village, Barlow Family Kitchen, 9640 Sylvania Metamora, Sylvania, inspected Dec. 30. Missing light shield on upright cooler. Replace shield to prevent physical contamination. Build up along floor/molding in area of dish machine. Clean walls, floors, ceiling on a regular basis. Inspector: Tester.

Sunset Village, Finley Family Kitchen, 9640 Sylvania Metamora, Sylvania, inspected Dec. 30. Missing light shield in upright cooler. Replace shield to prevent physical contamination. Inspector: Tester.

Sunset Village, Main Kitchen, 9640 Sylvania Metamora, Sylvania, inspected Dec. 30. Build-up on/around areas of mixer, stove top, and floor of walk-in cooler. Clean and sanitize all equipment on a regular basis to prevent contamination. Inspector: Tester.

Gatorz, 2567 Bancroft, inspected Dec. 31. Replace missing center faucet at hand sink. Soap dispensers and paper towel dispensers are electronic and do not work. Faucet in second restroom does not work. Inspector: Dacquisto.

The Wings Spot, 1640 Sylvania, inspected Dec. 31. One sink stopper. You must have three so that all three sinks can be filled for proper wash, rinse, and sanitize of all dishes and pans. Paper towel dispenser in employee restroom is not working. Replace. Inspector: Dacquisto.

7-Eleven Food Store, 4505 Lewis, inspected Dec. 28. No thermometer was found in the hot-dog cooler. A thermometer must be kept inside the cooler to verify proper temperature is holding below 41 degrees. Repeat violation. No ingredient labels are present for donut case. Ingredient labels must be displayed on donut case. Label information shall include: common name, list of ingredients, weight, and food source name. Repeat violation. Boxes of candy and food contact items stored directly on floor. Food and food-contact items must be stored a minimum of six inches above the floor to prevent contamination. No date marking observed. Refrigerated, ready-to-eat, food prepared in a food service operation or in a retail food establishment and held at a temperature of 41 degrees or less for more than 24 hours, shall be clearly marked to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one. Inspector: Seger.

West Toledo Health Care & Rehabilitation Center, 4645 Lewis, inspected Dec. 28. Inspector: Seger.

Liberty Nursing Center, of Toledo, 2005 Ashland, inspected Dec. 30. Inspector: Dacquisto.

Sunset Village, Bissell Family Kitchen, 9640 Sylvania Metamora, Sylvania, inspected Dec. 30. Inspector: Tester.

Sunset Village, Freeman Family Kitchen, 9640 Sylvania Metamora, Sylvania, inspected Dec. 30. Inspector: Tester.

Sunset Village, Overmyer Family Kitchen, 9640 Sylvania Metamora, Sylvania, inspected Dec. 30. Inspector: Tester.

Sylvania Senior Center, 7140 Sylvania, Sylvania, inspected Dec. 30. Inspector: Tester.



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