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Published: Monday, 6/28/2010

Restaurant inspections: 06-28

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

Critical violations

Mo Joe's, 300 Madison, inspected March 26. Sanitizer was not set up. Before food handling begins, and during all hours of operation, a sanitizer bucket must be available and at the proper concentration. Plain bleach is being used, maintain at 100 ppm. Display cooler is holding at 45 degrees. Time/temperature control for safety foods, when holding cold, must be maintained at 41 degrees or below. Ice build up is present on condenser. Defrost cooler, it is set on the coldest setting. Move foods to a different cooler and defrost cooler over weekend. Inspector: Kelly Cipiti.

Beaner's Gourmet Coffee, 420 Madison, inspected March 29. This is a repeat violation. Produce has continued to be handled improperly. Cease the sale of any food item that requires proper washing in a prep sink prior to use. At the time of inspection, there was no water available at the food preparation sink. This sink is designated for washing produce. Produce can not be used until running water is restored to this sink. This includes lettuce, tomatoes, lemons, and any other produce. Salads can not be sold until further notice. Contact this department when water is restored for a re-inspection before approval will be granted for the selling of products that include produce. Repair the hand soap dispenser at the kitchen hand sink. Attach a working hand soap dispenser to properly wash hands. Repeat violation. Provide a light in the walk-in cooler in order to properly see dates of food, temperatures, and overall cleanliness. This has been a repeat violation cited on the previous three inspections; repair immediately. A sanitizer wiping bucket was not set up. A sanitizer wiping bucket must be set up to properly wipe down all food prep areas and store wet wiping cloths in. Maintain at 200 ppm quat. Repeat violation. Several bottles of lemon juice being stored below chemicals. To prevent contamination to these items, store chemicals below food and beverages. Inspector: Cipiti.

Happy's Pizza, 27 South Reynolds, inspected March 29. Cardboard shelving in walk in cooler. Shelves must be easily cleanable and smooth to prevent any potential mold growth or any bacteria growth. Remove cardboard immediately. Raw shrimp being stored over ready-to-eat foods. In order to prevent contamination, raw foods must be stored on lower shelf from ready-to-eat foods. Corrected at inspection. Provide proper sanitizing test strips for sanitizer. If establishment will be using chlorine as primary sanitizer, then you need to provide chlorine test strips, and vice-versa if using quat sanitizer. Employee's personal food items being stored above ready-to-eat foods in walk-in cooler. Personal food must be stored on the lowest shelf to prevent contamination. Corrected. Chemicals being stored on top of walk-in cooler where chemicals can come into contact with food. Chemicals should be stored away from food to prevent any illness. Provide paper towels for hand sink in kitchen food prep area. Mops were being stored in mop sink. All mops must be hung on a mop rack in order to prevent bacteria growth develop on mops. Mops should be rinsed out before air-drying. License needs to be changed. Inspector: Patrick Niles.

TMC Cafeteria, 555 North Erie, inspected March 29. According to the computer, this facility is operating without paying for the 2010 Food Service License. Food Service License application and payment were due March 1, 2010. If you have not sent in the application and fee, you must pay immediately along with a late fee. No facility may operate without a valid Food Service License. The 3-compartment sink must be set up like this: dirty drain board - wash-rinse-clean dish drain board. The middle sink is always the rinse sink not the sanitize sink. Wash and sanitize dishes correctly to prevent cross contamination. No date labeling observed on bag items such as sour cream. All open and prepared food items must be marked with the date made/opened. There is a seven day discard date on all open/prepared food items. Salad dressings and sour cream will be dated with the manufacturer's date. Inspector: Jennifer Gottschalk.

White Tower, 1515 Sylvania, inspected March 29. Observed pans of butter out at room temperature. The label on the butter states that it must be refrigerated. The butter must remain refrigerated at 41 degrees or lower (or) you can maintain melted butter at 135 degrees or higher at all times to prevent the growth of bacteria. If you would like to keep the butter out for easy spreading, provide a product that does not require refrigeration. Butter placed in the cooler at inspection. An open container of pickles on the floor and food containers directly on the floor in walk-in freezer. Store food including in freezers and coolers at least 6 inches off the floor to prevent cross contamination. Open container of pickles, teriyaki sauce and bourbon-style sauce out at room temperature. The label on each of these items states that the product must be refrigerated after opening. Read all labels for proper storage rules. The teriyaki sauce and bourbon sauce must be discarded. The pickles were just opened and placed in the walk-in at inspection. Food items in under-counter cooler by the grill above 41 degrees. Food items must be held at 41 degrees or lower in this cooler. Repair this cooler to maintain food at or below 41 degrees. If the cooler can not be repaired, it must be replaced with a commercial grade NSF cooler that will maintain food at or below 41 degrees. Repeat violation, correct immediately. Some prepared food items in the coolers without dates. All open and prepared food must be dated with date made and discard date. Observed dates in the walk-in cooler and freezer. Date labeling must be consistent throughout all coolers/freezers. Front hand sink across from two door glass cooler is not stocked. Sinks must be stocked with soap, paper towels, and hot/cold water (100 degrees) for proper hand washing to occur. Inspector: Gottschalk.

Bangkok Kitchen, 582 Dussel, Maumee, inspected March 30. Two-door under counter cooler holding foods at 56 degrees. Contact repair service and adjust cooler as needed. Inspector: Paul Bauman.

Barnes & Noble Booksellers, 4940 Monroe, inspected March 30. Wet wiping towels on the countertops and the sanitizer bucket was very low on sanitizer. Store wet wiping towels in the sanitizer bucket when not in use to prevent bacteria growth. Keep the sanitizer bucket filled and maintained at 200 ppm when using quat. The back hand sink was blocked and there was a whisk stored in the front hand sink. Keep all hand sinks free and clear of utensils, dish ware, etc. Back hand sink was cleared at inspection. Inspector: Gillian Wilke.

Cafe Marie, 470 West Dussel, Maumee, inspected March 30. Sanitizer buckets not registering any ppm. To effectively sanitize food contact and prep surfaces, quaternary ammonia must be used at a concentration of 200 ppm. Refresh sanitizer solution on a more frequent basis. Corrected. Inspector: Bauman.

McDonald's, 7228 Dutch, Waterville, inspected March 30. Wet wiping cloths found on the wrapped buns and bagels. You may not keep wet wiping cloths out of the sanitizer water when they are not in use due to the rapid growth of bacteria on the towel. You may not use wet towels to keep moisture in a food due to the absorbency of the towel and the propensity it has to grow bacteria. Inspector: Sara Becker.

Mercy Healthcare Center Cafe, 2200 Jefferson, inspected March 30. Observed one open bottle of soy sauce out at room temperature. The label stated that the product must be refrigerated after opening. The soy sauce was discarded at inspection. Read all labels for proper storage rules. Inspector: Gottschalk.

Ottawa Tavern, 1815 Adams, inspected March 30. Chemical spray bottle without label on the storage rack with food-contact items. Chemical spray bottles must be labeled with the common name. Store chemicals in one area away from food, beverages, and food contact items to prevent cross contamination. Raw shell eggs stored above ready-to-eat food/prepared food items in the walk-in cooler. Raw shell eggs must be stored on the bottom shelf to prevent cross contamination. Inspector: Gottschalk.

Seattle's Best Coffee, 5001 Monroe, inspected March 30. Quat sanitizer concentration is too low in the wipe cloth bucket near the espresso machine at below 200 ppm. Change out sanitizer water as often as needed to maintain quat at 200 ppm at all times of operation. Inspector: Kelly Sattler.

Sidelines At The Arena, 233 North Huron, inspected March 30. Provide paper towels at the bar to ensure proper hand washing is taking place. Designate one sink behind the bar for hand washing. Inspector: Cipiti.

Bigby Coffee, 3160 Markway, inspected March 31. The display cooler is holding food above 41 degrees and has an ambient air temperature of 50 degrees. Food must be held cold at 41 degrees or less to prevent the growth of bacteria. Empty the cooler and do not use until it has been repaired by a licensed repair service and reinspected by this office. Wet wiping towels stored on the counter tops. Store wet towels in the sanitizer wipe cloth bucket to prevent the growth of bacteria. Inspector: Wilke.

China House, 2112 North Holland-Sylvania, inspected March 31. Food not properly date marked. Two-door cooler above 41 degrees, stop storing hot food in smaller coolers to prevent bringing the temperature of cooler and food up. Inspector: Nick Kusina.

Community Variety, 2165 Ashland, inspected March 31. Facility washed dishes in the 2-compartment food prep sink. The food prep sink may only be used for food preparation, produce washing and for cooling and thawing food products. Dishes must be properly washed, rinsed, and sanitized in the 3-compartment ware washing sink. The sink must be set up properly to wash and sanitize dishes and utensils. No paper towels at the restroom hand sink. Provide paper towels for this hand sink. Ribs at 42-44 degrees in the one-door cooler and chicken at 43 degrees in the glass door cooler. Food must be held at 41 degrees or lower at all times to prevent bacteria growth. Make sure food is fully cooled to 41 degrees. Cool food from 135 degrees to 70 degrees in two hours and from 70 degrees to 41 degrees in an additional four hours. Inspector: Gottschalk.

Fricker's, 19 North St. Clair, inspected March 31. The hand soap dispenser in the dish room had fallen off the wall. There was not a supply of hand soap at this hand sink. Provide hand soap at this sink until dispenser can be repaired. Improper cooling of shredded pork in the walk-in cooler. Cooling food must never be covered with a lid until 41 degrees has been reached. Place in a 2-inch pan to cool or surround container with ice, keep uncovered. One door reach-in cooler holding at 45 degrees. Adjust cooler to hold foods at safe temperatures. A container of baked beans marked with a 3/17 date mark. This is past the seven day required mark. Discard and monitor dates more closely. Several employee beverages were open with no lid or cap and being stored on food contact surfaces. Designate a separate area, away from or below food contact areas to store employee drinks. All drinks must have a lid or cap. Inspector: Cipiti.

Kathy's Family Affair, 5801 Telegraph, inspected March 31. Facility is operating without a valid license. No person or entity shall operate a food service operation without a license. Hand sink on back wall with no hand soap. The hand sink must remain fully stocked with warm running water (100 degrees), soap and hand towels. Dish machine is not pulling chlorine to properly sanitize dishes. The dish machine must properly sanitize dishes with a solution of 50-100 ppm. bleach. Until dish machine is repaired the three compartment sink must be used with a quat solution of 200-400 ppm. Chicken stored above hamburger in walk-in cooler. Chicken must always be stored on bottom shelf of cooler to prevent cross contamination that can cause a food-borne illness. Inspector: Stacy Seger.

McDonald's, 3005 Holland Sylvania, inspected March 31. Observed wet wiping towels out on work surfaces throughout the food prep area. Store wet towels in sanitizer solution when not being actively used to prevent the growth of bacteria on them. Inspector: Sattler.

McDonald's, 3008 Monroe, inspected March 31. Front sanitizer bucket tested at 0 ppm at inspection. Chlorine sanitizer cloth bucket must test at 50-100 ppm. Corrected. Inspector: Gottschalk.

Taco Bell, 1525 East Alexis, inspected March 31. Buildup present inside the ice dispensing units. Clean and sanitize according to the manufacturer's specifications. Maintain all equipment on a routine basis. Inspector: Kerry Stanley.

University of Toledo, Carter Hall POD, 2801 West Bancroft, inspected March 31. The garlic spread sitting out at room temperature at 73 degrees and it is labeled “keep refrigerated.” All food must be held at 41 degrees or less to prevent the growth of bacteria. Keep the spread in a cooler. The quat in the sanitizer bucket was low at inspection. Maintain quat at 200 ppm to properly sanitize food contact surfaces. Inspector: Wilke.

University of Toledo, Croutons, 2801 West Bancroft, inspected March 31. Observed employee shoes stored on a shelf with gloves and utensils. Designate an area for employee belongings below or away from all food and food contact items. Corrected at inspection. Inspector: Stanley.

University of Toledo, Kentucky Fried Chicken, 2801 West Bancroft, inspected March 31. In the wiping bucket, quat at 0 ppm. Quat must be at 200 ppm to properly sanitize. Facility has auto dispensing unit; do not dilute, use test kit to verify. Corrected. Inspector: Stanley.

University of Toledo, Magic Wok, 2801 West Bancroft, inspected March 31. Improper date marking on cooked chicken in the two door cooler and the prep top cooler. Cooked, bagged chicken was marked 3/17 which is 15 days old. If product is moved to and from freezer, it must be marked with remaining days left. Some bags of chicken were not marked. A pan of cooked chicken in the prep cooler was marked March 20; this is 12 days old. It was explained that the wrong date was put on it. The hand sink blocked with a garbage can. The hand sink must be easily accessible to ensure proper hand washing is taking place. Improper cooling procedures of chicken and pasta in walk-in cooler. Containers of cooling food must never be wrapped until 41 degrees is reached. Leave containers uncovered, verify 41 degrees in reached with calibrated thermometer, then it can be covered. A container of window cleaner in a spray bottle labeled incorrectly. All chemicals must be labeled with its common name for proper identification. Inspector: Cipiti.

University of Toledo, Phoenicia Student Union Building, 2801 West Bancroft, inspected March 31. Chlorine bleach sanitizer in the wipe cloth bucket was low at inspection. Maintain chlorine sanitizer concentration at 100 ppm. Corrected. Inspector: Wilke.

University of Toledo, Pizza Hut, 2801 West Bancroft, inspected March 31. Ham in the prep top cooler was at 50 degrees. Ham and sausage are sharing the same pan. This pan is too full and the food does not fit properly in this one pan. Food is overflowing and does not have proper cold air flow to it. Cold-holding must be maintained at 41 degrees or below to prevent the growth of bacteria. Food should fit properly in pan without sticking over edge. Inspector: Cipiti.

University of Toledo, Rocky's Student Lounge, 2801 West Bancroft, inspected March 31. Facility removes the bag of nacho cheese from the unit at night to cool then place back into the cheese unit the next day. Once the bag of cheese is opened and heated, it must stay in the warm nacho cheese unit. The open bag of cheese can not be cooled and reheated. Inspector: Gottschalk.

University of Toledo, South Hall, 2801 West Bancroft, inspected March 31. Wet towels stored on the counter. Store all wet towels not in use in the sanitizer wipe cloth bucket to prevent bacteria growth. The hand sink in the dish room was blocked. Hand sinks must be accessible at all times in order to properly wash hands. Inspector: Wilke.

Waffle House, 6715 West Central, inspected March 31. Wiping cloths resting on counter. Keep all cloths in sanitizer when not in use to prevent bacteria growth. Employee handling ready-to-eat food (toast) with bare hands. Ready-to-eat food must be handled with utensils or gloved hands to prevent contamination. Inspector: Kusina.

Jim Shull's Rib Cage, 144 Chesterfield, Maumee, inspected April 1. Foods being held without date marking. All open/prepared, ready-to-eat, foods, held longer than 24 hours, must be marked with a seven day discard date. Inspector: Bauman.

Taco Bell, 3302 West Central, inspected April 1. There is no sanitizer detected in the wipe cloth bucket at the front of the store at inspection. Change out sanitizer as often as needed to maintain chlorine sanitize at 50-100 ppm. Inspector: Sattler.

Toledo Easystreet, 822 Washington, inspected April 1. Foods above 41 degrees in the prep top cooler. This is a repeat violation and must be addressed. The cooler had work done on Tuesday, and it is not maintaining temperature. If this cooler cannot maintain food at proper temperatures, it must be replaced with another NSF prep top cooler. All equipment changes must be approved by this department prior to purchasing. Repeat violation. The quat sanitizer tested below 200 ppm. A fresh bucket was made and it also tested low. Contact your chemical company to adjust the concentration of quat sanitizer at the dispenser. Quat sanitizer should test at 200 ppm. Found covered rice at 65 degrees in the walk-in cooler. All food must be cooled correctly to prevent the growth of bacteria. This facility has received cooling violations in the past. Make sure all staff understands how to cool food correctly. Food must be cooled uncovered in small amounts in the walk in cooler. Repeat violation. Plumbing at the food prep sink leaking into a container. Contact a licensed plumber to repair this leak. All plumbing must be in good condition. Pull any required permits needed from the city of Toledo Building Inspection. All work must be done by a licensed plumber. The bar does not have a hand sink for employees to wash their hands. The bar currently has a 3-compartment bar sink. All bars require a hand sink and stocked with soap, paper towels, and hot/cold running water (100 degrees) for proper hand washing to occur. The 3-compartment sink is currently being used to wash glasses. Until a hand sink is installed, all ware washing must be done in the kitchen. Place hand soap and paper towels at the bar for employees to use when they wash their hands. Items being held on ice at unsafe temperatures. Dressing at 49 degrees and cheese at 48 degrees. A sandwich prep top cooler must be available to properly hold foods being held on ice. Repeat violations have been cited for this same issue on previous inspections. If you have not complied with this by next inspection, a public health order will be issued. Dish washer handling clean dishes directly after touching dirty dishes. He took his dirty gloves off but did not wash his hands. To prevent contamination to clean items, you must always stop to wash your hands before touching clean items. Clean and make necessary repairs to the area under the dish machine. Build up is present and there are holes where the wall meets the floor. All surfaces must be clean and maintained to prevent pest attraction and harborage. Repeat violation. Observed standing water in the basement under the bar. All standing water must be cleaned up immediately to prevent a water source for pests. Make repairs to prevent leak from occurring. Repeat violation. Excessive water in the basement of the room where the ice machine is located. All standing water must be cleaned up immediately to prevent a water source for pests. Make repairs to prevent the leak from occurring. It seems that water is coming in from the rain; address issue. Repeat violation. Due to excessive violations and numerous repeat violations this facility must attend a Person-In-Charge Basic Food Safety Course taught by this department. This course will help employees understand safe food handling and the requirements to prevent a food-related illness. Inspector: Gottschalk.

Walmart, 5821 West Central, inspected March 29. Packaged lunch meats are holding cold at 46-51 degrees in an island case near the dairy cooler. This case is improperly stocked above load limit blocking air flow. Do not over stock any cases or coolers in order to maintain proper temperatures. Inspector: Sattler.

Marco's Pizza, 3423 Lagrange, inspected March 30. An open employee beverage stored in the glass door cooler above food items. Employee beverages must have a lid or a sealable cap to protect food and clean items from contamination. Also store covered beverages below food and clean items. Wiping bucket at 0 ppm chlorine. To properly sanitize with chlorine, the concentration must be 100 ppm. Corrected. Repeat violation. Chemical spray bottle stored on shelf above the prep top cooler. Designate an area for all chemicals below or away from all food and food contact items to prevent contamination. Inspector: Stanley.

Petros Express, 3365 Monroe, inspected March 30. Pop Tarts sold as single service from an open box. Remove the open box from service immediately. The box is not marked for individual sale. All items for sale must be marked with product name, ingredients, net weight, etc. Boxes of Pop Tarts, butter, popcorn, etc. not marked for individual sale may not be opened and sold as singles. Corrected. Inspector: Gottschalk.

Target, 5225 Monroe, inspected March 30. The quat sanitizer in the spray bottle is too strong at 400 ppm. This quat sanitizer must be used at 200 ppm in order to safely sanitize food contact surfaces. Dilute quat sanitizer to 200 ppm for use in food areas. Raw bacon stored above juices and other ready-to-eat foods in the back room storage cooler. Store raw meats and eggs below or separate from ready-to-eat foods. Inspector: Sattler.

Little Caesar's Pizza, 3145 Lagrange, inspected March 31. A wiping towel stored on a piece of equipment in the back preparation area. Wet wiping towels must be stored in the sanitizer bucket to prevent the growth of bacteria. Wiping bucket at 0 ppm quat. To properly sanitize with quat, the concentration must be 200 ppm. Use the test kit to verify. Corrected. Chemical spray bottle on shelf with and above food and food contact items. Designate an area for chemicals below or away from all food and food contact items. Corrected. Inspector: Stanley.

Papa John's Pizza, 3231 Dorr, inspected March 31. Spray bottle of quat sanitizer was low. Maintain quat sanitizer at 200 ppm to properly sanitize food contact surfaces. Pizzas sitting out at 66 degrees. Do not keep pizzas out of refrigeration. Inspector: Wilke.

Recent inspections found no violations at:

Rocket's Cafe, 2023 North Reynolds, inspected March 29. Inspector: Niles.

Schmucker's Restaurant, 2103 North Reynolds, inspected March 29. Inspector: Niles.

Arbors At Waterville, 555 Anthony Wayne Trail, Waterville, inspected March 30. Inspector: Becker.

Clara J's @ 219, 219 West Wayne, Maumee, inspected March 30. Inspector: Bauman.

Concord Care Center of Toledo, 3121 Glanzman, inspected March 30. Inspector: Bauman.

Pickett Elementary School, 1415 Lawrence, inspected March 30. Inspector: Gottschalk.

St. Ursula Academy, 4025 Indian, inspected March 30. Inspector: Sattler.

Subway, 20 East Alexis, inspected March 30. Inspector: Stanley.

Starbucks Coffee Company, 3305 West Central, inspected March 31. Inspector: Sattler.

University of Toledo, Java City - Rocket Hall, 2801 West Bancroft, inspected March 31. Inspector: Wilke.

University of Toledo, Starbucks, 2801 West Bancroft, inspected March 31. Inspector: Gottschalk.

Aldi's, 7101 Spring Meadows, Holland, inspected March 29. Inspector: Becker.

Comfort Inn & Suites, 1702 Tollgate, Maumee, inspected March 30. Inspector: Bauman.

J.D.'s Drive Thru Carryout, 341 Illinois, Maumee, inspected March 30. Inspector: Becker.

Marco's Pizza, 5248 Monroe, inspected March 30. Inspector: Sattler.

Cookie Pots, 8432 West Central, Sylvania, inspected April 1. Inspector: Kusina.

Speedway, 6500 West Central, inspected April 1. Inspector: Kusina.

Speedway, 1922 West Laskey, inspected April 1. Inspector: Wilke.

Rite Aid, 105 Golden Gate, Maumee, inspected April 3. Inspector: Cipiti.



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