Recently released inspection reports of Lucas County food-service operations:
Chandler Cafe, 5648 North Main, Sylvania, inspected May 3. No date marking on time/temperature controlled for safety foods (tuna, lunch meats, soups, etc.). Foods held longer than 24 hours must date marked to limit bacteria growth. Observed “disinfectant” spray bottles used for sanitizing work surfaces at concentration well above required 200 ppm quat. Sanitizer must be food contact surface safe (200 ppm quat and/or 50-100 ppm chlorine) to prevent contamination. Inspector: Brandon Tester.
Arnie's Again, 3332 West Central, inspected May 4. The sandwich prep top cooler is holding turkey at 47 degrees, sliced tomato at 47 degrees, corned beef at 44 degrees, and mayonnaise at 51 degrees. These foods must be held cold at 41 degrees or lower at all times. Adjust or repair this cooler as needed. A used utensil was inside the kitchen hand washing sink. This sink may only be used for hand washing and no other purpose. Do not use the hand sink for rinsing or storage of food contact items. No sanitizer bucket set up in the kitchen at inspection. Always set up a sanitizer bucket so food prep surfaces are properly cleaned and sanitized throughout the day. Use chlorine bleach at 50-100 ppm or quat sanitizer at 200 ppm. Inspector: Kelly Sattler.
Kentucky Fried Chicken, 3730 Secor, inspected May 4. The chicken in cooler is holding chicken at 42 and 44 degrees at inspection. Foods must be held cold at 41 degrees or lower. Adjust or repair this cooler as needed. Also repair the drip from the cooler condenser inside. Cooler adjusted and is now holding chicken at 40-44 degrees. The quat sanitizer in the three compartment sink was low at time of inspection. Maintain quat sanitizer at 200 ppm to properly sanitize food contact items. Inspector: Sattler.
Charlie's Restaurant, 5228 Monroe, inspected May 5. Date mark refrigerated, ready-to-eat foods such as macaroni and cheese, cream pies, and rice pudding. These foods may be held up to seven days at 41 degrees or less. Label these items with either a prepared on/opened on date or an expiration date. Both hand washing sinks are blocked with food contact items. Keep hand washing sinks clear and accessible for hand washing at all times. Inspector: Sattler.
Sammy's Brunch, 5820 West Central, inspected May 5. The salad prep top cooler is holding feta cheese at 54 degrees, bacon at 46 degrees in the bottom, and batter at 47 degrees in the bottom at inspection. These foods must be held cold at 41 degrees or lower. This cooler was adjusted at inspection. The dessert case is holding cheesecake at 51 degrees and has an ambient air temperature of 51 degrees at inspection. Cream based pies and cheesecakes must be held cold at 41 degrees or less. Adjust or repair this cooler as needed. All refrigerated, ready-to-eat, foods must be date marked when they are made or the manufacturer's packaging is opened. Foods such as cooked hash browns, ham, gravy, etc. must be date marked and may be held up to seven days at 41 degrees or lower. Inspector: Sattler.
Inky's, 3945 North Detroit, inspected May 7. A pot was in the hand sink. The hand sink is for hand washing only. Do not use the hand sink for other procedures. Repeat violation. Chemical spray bottles hanging from a tray with to-go containers. Designate an area for chemical storage below or away from all food and food contact items. Inspector: Kerry Stanley.
Olga's Kitchen, 5001 Monroe, inspected May 7. Gyro meat is 125 degrees in a steam bath on the grill at time of inspection. All other foods holding here are at proper temperatures above 135 degrees. Limit the amount of time that gyro meat is out of temperature control during preparation and slicing. Foods must be held hot at 135 degrees or higher. Store wet wiping cloths in sanitizer when not in use to prevent the growth of bacteria. Wet towels out on food prep surfaces at inspection. Inspector: Sattler.
Ottawa River School, 4801 290th, inspected May 7. Corn dog and hamburger lunches in hot serving unit below 135 degrees. To limit bacteria growth that can cause food-borne illness, foods in hot holding must maintain 135 degrees or above. Food pulled to reheat. Inspector: Stanley.
Old Orchard School, 2402 Cheltenham, inspected May 11. Improper thawing of taco meat meals. Food must be thawed under refrigeration to prevent temperature abuse. More refrigeration is needed. Inspector: Gillian Wilke.
River Diner, 2040 Ottawa River, inspected May 11. Food handler not washing hands between tasks and glove changes. Hand washing must be done often, in between tasks, glove changes, after using the restroom, after touching hair, body, or clothing, or immediately after handling raw meats or shell eggs. Improper reheating of leftovers in the steam table. To destroy potential bacteria growth, all reheats must reach a minimum of 165 degrees within two hours over direct heat (stovetop, oven, microwave, etc.). Cooked potatoes and scramble egg mix stored at room temperature and above 41 degrees. To limit bacteria growth that can cause food-borne illness, all potentially hazardous food items must be held cold at 41 degrees or less or hot at 135 degrees or above. Do not store food items at room temperature. Various foods without proper date marking. To limit bacteria growth, food items kept longer than 24 hours after cooked, prepared, opened, etc., require a date mark at 41 degrees or less, up to seven days hold time. The wiping bucket was at 0 ppm chlorine. To properly sanitize with chlorine, the concentration must be 100 ppm. Do not add soap to the sanitize bucket. Use test kit to verify. No hand soap at the hand sink in the kitchen. Hand sinks must be fully stocked with soap and paper towels to ensure proper hand washing procedures. Inspector: Stanley.
Wendy's, 3465 Stickney, inspected May 11. The second compartment of the three bay sink being used to rinse beans for the chili while the other compartments were being used for ware washing. The three compartment sink may only be used for ware washing. The facility has a designated food preparation sink. Use the food preparation sink for food preparation procedures, like washing, rinsing, cooling, thawing, etc. Chili prepared yesterday in the walk in cooler completely covered at 44 degrees. To limit bacteria growth, cooling must be conducted rapidly. Leave uncovered or vented until 41 degrees or less. Covering holds the heat in prolonging the cooling process. Two hours to get from 135 degrees to 70 degrees. Additional four hours to reach 41 degrees or less. The walk up prep top cooler holding product at 45 degrees. To limit bacteria growth, refrigeration units are required to hold product at 41 degrees or less. A chemical spray bottle stored under the front counter with food and food contact items. Designate an area for chemical storage below or away from food and food contact items. Inspector: Stanley.
Desimones, 1633 Laskey, inspected May 12. Eggs stored on top shelf on prep cooler. Eggs must always be stored on bottom shelf to prevent contamination that can cause a food-borne illness. Inspector: Seger.
Kimberly & Greg's Center Court, 5929 Heatherdowns, inspected May 12. Foods being held without date marking. All ready-to-eat foods, such as lunch meats, held longer than 24 hours must be marked with seven day discard date. Inspector: Paul Bauman.
Martini & Nuzzi's, 6023 Manley, Maumee, inspected May 12. Prep top cooler holding foods at 57-58 degrees. Contact repair service. Food voluntarily discarded. Inspector: Bauman.
The Spigot, 754 Western, inspected May 12. Set up a sanitizer bucket during operation so that bar surfaces can be regularly sanitized throughout the day. Inspector: Patrick Niles.
Wendy's, 1410 East Alexis, inspected May 12. Salad made in prep top section holding at 45 degrees. To limit bacteria growth, refrigeration is required to hold product at 41 degrees or less. Inspector: Stanley.
Fortune Inn Restaurant, 6725 West Central, inspected May 13. Foods with no date marking, all foods stored must have a disposal date. Inspector: Kusina.
J. Brown's Original Trotters Tavern, 5131 Heatherdowns, inspected May 13. Ready-to-eat foods being held without date marking. Inspector: Bauman.
Power Party Store, 328 Columbus, inspected May 5. A slush machine was added to facility. This facility does not have a three compartment sink for proper ware washing of this equipment. Once current product in the machines is gone, cease and desist the use of these machines until approval is received from the Toledo-Lucas County Health Department. Chemical spray bottle hanging from a rack with food items. Designate an area for chemical storage below or away from food and food contact items. Inspector: Stanley.
Mike's Carry Out, 408 Cleveland, inspected May 11. Raw bacon stored above bottled beverages. To prevent contamination, store raw meals and shell eggs below other food items. Hand sink must be accessible for hand washing and the three compartment sink must be accessible for ware washing. Inspector: Stanley.
Andy's Carry Out, 802 Western, inspected May 12. Owner keeping cat in store in back storage. Live animals may not be allowed on the premises of a food service operation or retail food establishment. This prohibition does not apply in the following situations if the contamination of food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles can not result. Owner did remove cat as told by health official. Inspector: Niles.
Save-A-Lot Food Store, 1703 Airport, inspected May 13. Raw chicken being stored above raw beef. Also in separate reach-in cooler there was improper storage of raw chicken next to cheese, raw species must have some sort of divider to prevent contamination with other packaged foods. Improper storage of raw pork stored over cooked ham. All three violations were corrected by butcher at inspection. Inspector: Niles.
Recent inspections found no violations at:
Mango Tree, 217 South Reynolds, inspected May 7. Inspector: Niles.
Chipotle Mexican Grill, 6658 Airport, Holland, inspected May 10. Inspector: Kusina.
Happy's Pizza, 27 South Reynolds, inspected May 10. Inspector: Niles.
Monac Elementary School, 3845 Clawson, inspected May 10. Inspector: Stacy Seger.
Korner Bar, 1801 Michigan, inspected May 11. Inspector: Stanley.
Al Ahmed's Steak House, 1923 West Alexis, inspected May 12. Inspector: Seger.
Jefferson Junior High, 5530 Whitmer, inspected May 12. Inspector: Seger.
Southwyck Lanes, 5255 Heatherdowns, inspected May 13. Inspector: Bauman.
Brenner 75 At Harrison, 3840 North Summit, inspected May 11. Inspector: Stanley.
Honeybaked Ham Co., 6145 Merger, Holland, inspected May 13. Inspector: Kusina.
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