Recently released inspection reports of Lucas County food-service operations:
Ambrosia Grille & Lounge, 1500 Holland, Maumee, inspected March 15. Reduced oxygen packaged fish being held in cooler at 39 degrees. To prevent the growth of harmful anaerobic bacteria, fish must be frozen before, during, and after the reduced oxygen packaging process. Fish in reduced packaging may not be held in a thawed state under refrigeration. Open packaging when thawing and holding fish. Inspector: Paul Bauman.
China Palace, 3342 Glendale, inspected March 15. Observed several wipe cloths in use on food prep surfaces without any sanitizing solution. Shelled shrimp thawing in standing water in three compartment sink. Wash and thaw foods in food prep sink. Sanitize food prep sink before and after thawing foods and between food types. This is to prevent cross contamination. Inspector: Mike Brady.
Gloria's Tamales, 5004 Lewis, inspected March 15. Observed various potentially hazardous food items in the prep top cooler above 41 degrees. To limit bacteria growth that can cause food-borne illness, refrigeration units area required to hold product at 41 degrees or less. Repair/adjust unit to hold product at 41 degrees or less. Repeat violation. Pans and storage containers not stored inverted. Equipment must be stored inverted to limit physical contamination from dust and debris. A dirty ice scoop in ice. Ice scoops must be properly stored in an upright position in the ice or in a separate dry container in between uses to limit contamination from hands. Equipment must be clean to sight and touch. When handling ready-to-eat food items, gloves must be worn. Proper hand washing must be conducted prior to putting on gloves. No hand washing observed at inspection. Inspector: Stacy Seger.
Applebee's Neighborhood Grill & Bar, 531 Dussel, Maumee, inspected March 16. Bar cooler holding foods at 64 degrees. Food must maintain an internal temperature of 41 degrees or below. Food were voluntarily discarded. Maintenance contacted. Inspector: Bauman.
Arby's, 1540 East Alexis, inspected March 16. Observed a food handler make a glove change without washing hands in between. Food handlers must wash hands often to prevent cross contamination. Wash hands in between tasks, glove changes, after using restroom, or touching hair, body, or clothing. Thermometers calibrated to 32 degrees in ice water at inspection. Dial stem thermometers off approximately 2 to 4 degrees. Facility must use an appropriate calibration method, boiling point or freezing. Facility currently calibrating all thermometers to whatever a digital reads in warm water. Discontinue this method. Repeat violation. Inspector: Kerry Stanley.
Bibleway Household of Faith, 2335 Collingwood, inspected March 16. Green beans arrived to the facility with a temperature of 130 degrees. All hot holding food must be held at 135 degrees or higher to prevent the growth of bacteria. Check temperatures when food arrives on site and make sure steam table is preheated. Inspector: Jennifer Gottschalk.
Ground Round, 5806 Telegraph, inspected March 16. Bag of lettuce stored on top of raw fish in the prep top cooler. Store all ready-to-eat foods in a way to prevent cross contamination. Do not store ready-to-eat foods directly on top of raw meats or shell eggs. Corrected at inspection. Shredded cheese stored on an improper ice bath at 45 degrees. To limit bacteria growth, potentially hazardous food items in cold holding must maintain 41 degrees or less. Ice bath must be up to the level of food in each container on all sides. Corrected. Improper cooling of corned beef and cabbage. Product found completely covered with plastic wrap in the walk-in cooler and freezer. Cooling must be conducted rapidly under supervision. Two hours to get from 135 degrees to 70 degrees, an additional four hours to reach 41 degrees or less. Leave items uncovered or vented until 41 degrees or less. Covering prolongs the cooling process allowing bacteria to grow. Corrected. Buildup on the inside of ice machine. Clean and sanitize according to manufacturer's specifications. The dish machine dispensing at approximately 10 ppm. To properly sanitize, the dish machine must be dispensing 50-100 ppm chlorine. Facility must test the dish machine on a routine basis to verify proper chemical concentration. Service called and corrected at inspection. Verified dispensing 100 ppm chlorine. No hand soap and paper towels at the bar hand sink. Every hand sink must be fully stocked with soap and paper towels to ensure proper hand washing. An unlabeled spray bottle at the bar. Spray bottles must be labeled with the common name of ingredients to prevent chemical contamination. Inspector: Stanley.
Rosa Parks Elementary, 3350 Cherry, inspected March 16. Chlorine bleach and soap mixed together in the sanitizer cloth bucket. Do not mix soap with sanitizer. Make the wiping cloth bucket with warm water and the proper concentration of quat sanitizer or warm water with the proper amount of regular chlorine bleach. Corrected at inspection. The cold serving unit has an air temperature of 45.5 degrees. The cold serving line must maintain foods at 41 degrees or lower. Adjust the temperature on this cooler to maintain food at or below 41 degrees at all times to prevent the growth of bacteria. Inspector: Gottschalk.
Barry Bagels, 3305 West Central, inspected March 17. Raw shell eggs stored above cheese in the prep top cooler. Store raw meats and poultry below ready-to-eat food to prevent cross contamination. Inspector: Gillian Wilke.
Netty's, 2701 Dorr, inspected March 17. Observed a dirty pot stored in the hand sink basin. Hand sinks must be kept clear of dishware, etc., to promote proper hand washing. Corrected. Inspector: Wilke.
The Maritime Training And Education Center, 803 Water, inspected March 17. Ready-to-eat potentially hazardous food items without date marking. All ready-to-eat food kept longer than 24 hours after cooked, prepared, opened, etc. require a date mark to limit bacteria growth that can cause food-borne illness. 41 degrees for seven days. Wiping buckets at 0 ppm quat. To properly store damp cloths and sanitize surfaces, quat must be at 200 ppm in the wiping bucket. Use test kit to verify. Inspector: Stanley.
White Castle, 1615 Cherry, inspected March 17. Sliced cheese in an ice bath at 47-48 degrees on the line. Food must be held at 41 degrees or lower to prevent the possible growth of bacteria. When making an ice bath, the level of ice and food must match to maintain food at proper temperatures. Monitor temperature and add ice as needed. Corrected. Inspector: Gottschalk.
China House, 255 Golden Gate, Maumee, inspected March 18. Raw eggs at room temperature at 67 degrees. Foods must be held hot (greater than 135 degrees) or cold (below 41 degrees) to prevent the growth of harmful bacteria. Raw chicken stored over vegetables in walk-in cooler. To prevent cross contamination, store raw chicken on bottom of cooler. Cooler rearranged at inspection. Inspector: Bauman.
El Sueno, 2640 West Laskey, inspected March 18. The shredded beef on the steam table was 130 degrees. Food must be held hot at 135 degrees and higher to prevent bacteria growth. Beef was reheated to at least 165 degrees at inspection. Inspector: Wilke.
Family Dollar, 3525 Dorr, inspected March 17. The restroom hand sinks do not have hot water. Restore hot water to these sinks so employees may properly wash their hands. The water must be at least 100 degrees. Inspector: Wilke.
China Chef, 2528 Perrysburg Holland, Maumee, inspected March 18. Sweet and sour chicken chunks and eggs left out at room temperature between 63-80 degrees. Repeat violation. Garbage bags in hand sink in back food prep area. To facilitate good hand washing practices, this hand sink must be accessible at all times and free of clutter. Repeat violation. Inspector: Bauman.
Recent inspections found no violations at:
Chipolte Mexican Grill, 7229 West Central, inspected March 15. Inspector: Nick Kusina.
Break Room Lounge, 720 Illinois, Maumee, inspected March 16. Inspector: Sara Becker.
Erie Drugs, 4502 Lewis, inspected March 15. Inspector: Seger.
Family Dollar, 245 Golden Gate, Maumee, inspected March 18. Inspector: Bauman.