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Published: Tuesday, 7/20/2010

Restaurant Inspections: 07-13

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

Critical violations

Briskets, 2474 Navarre, Oregon, inspected June 4. Food at improper temperatures in the dessert cooler and two-door cooler (all food was 45 degrees). All food must be held at 41 degrees or below to prevent bacteria growth that can cause a food-borne disease. Turn units down so they can hold food items at the proper temperatures or repair units. Potatoes sitting in the hot-holding unit at 126 degrees. All food must be held hot at 135 degrees or higher to prevent bacteria growth. Potatoes voluntarily discarded. Ready-to-eat potentially hazardous foods without a proper date mark. All ready-to-eat food must have a date mark to determine discard date. This is to limit bacteria growth. Inspector: Julie Nye.

Jo Jo Pizza, 5614 Mayberry Square, Sylvania, inspected June 4. Raw ground beef stored above ready-to-eat food (lettuce) in walk-in cooler. Practice proper food storage order to prevent cross contamination of foods. See handout. No date marking on several foods (lasagna, pasta, chili mac, meatballs, etc.). Foods held longer than 24 hours must be date marked to limit bacteria growth. Good for seven days at 41 degrees. Inspector: Brandon Tester.

Pizza Hut, 3425 Secor, inspected June 4. Wet wiping towel left out on the pizza prep top work surface. Store wet wiping towels in sanitizer buckets to prevent the growth of bacteria on them. Inspector: Kelly Sattler.

Sylvania Tam-O-Shanter, Snack Bar, 7060 Sylvania, Sylvania, inspected June 4. Pop cooler holding foods at unsafe temperatures (45-47 degrees). Foods must be held at 41 degrees or less to limit bacteria growth. Service/adjust cooler to hold proper temperatures. Will reinspect. Inspector: Tester.

Cold Fusion Creamery, 3136 Markway, inspected June 8. Provide a bucket of sanitizer to sanitize food contact surfaces. Inspector: Gillian Wilke.

Wendy's 3124 Monroe, inspected June 8. One pan of raw bacon stocked on top of a box of fully cooked bacon. Store raw meats below ready-to-eat products to prevent contamination. Follow proper food storage order for coolers and freezers. The one-door cooler with an air temperature of 44 degrees. The cooler is not stocked with product at this time. Contact maintenance to repair this cooler. Do not use until it is repaired and maintaining food at or below 41 degrees (air temperature 36-38 degrees). Inspector: Jennifer Gottschalk.

Campus Oasis, 3303 Dorr, inspected June 9. The salad cooler is holding food above 41 degrees. Adjust the cooler temperature accordingly. The sliced turkey in the sandwich prep top was triple panned and holding at 49 degrees, and the mayonnaise in the cook line prep top was double panned and at 53 degrees. Food must be held at 41 degrees or less to prevent the growth of bacteria. Do not double or triple pan food items in the cooler. The ice cream toppings cooler is holding food above 41 degrees. It has an ambient air temperature of 49 degrees and there is water pooling inside of it. Repair the cooler so that it is able to hold all food at 41 degrees or less to prevent bacteria growth and to eliminate the pooling water. Inspector: Wilke.

Highland Meadows Golf Club, Main Kitchen, 7455 Erie, Sylvania, inspected June 9. Several coolers holding foods at unsafe temperatures. Service/adjust coolers to hold temperatures. Will reinspect. Inspector: Tester.

Old West End Day Care, 2700 Monroe, inspected June 9. The homestyle refrigerator is no longer maintaining food at or below 41 degrees. This cooler must be replaced with a commercial grade/NSF cooler that will maintain food at or below 41 degrees. Provide the make and model number of the cooler that will be purchased. This cooler will be purchased within eight weeks. No food for children will be placed in this cooler. Place children's food in the milk cooler to hold and thaw. Eggs stored above food in the refrigerator. Store eggs on the bottom shelf to prevent contamination. Inspector: Gottschalk.

Sylvania Diner, 5623 West Alexis, Sylvania, inspected June 9. Raw sausage patties stored above ready-to-eat foods in the two-door upright cooler. Practice proper food storage order to prevent contamination. Corrected. Inspector: Tester.

Yola's Family Diner, 5801 Telegraph, inspected June 9. Corned beef thawing in the 3-compartment sink in warm water. Proper thawing must be conducted in prep sink under cold running water. Do not thaw in 3-bay sink! Inspector: Stacy Seger.

Fraternal Order of Eagles #2562, 2301 Detroit, Maumee, inspected June 10. Frozen fish thawing in 3-compartment sink with a direct connecting drain line. Conduct food prep activities that require the use of a sink, in the designated food prep sink with an air gap in the drain line. Inspector: Paul Bauman.

Hamway's On The Main, 5577 Monroe, Sylvania, inspected June 10. Raw meats stored above fruit and ground beef stored above fish in walk-in cooler. Practice proper food storage order to prevent contamination. Salad prep top cooler holding foods at unsafe temperatures. Service cooler. Will reinspect. Label working spray bottles to prevent possible contamination of food and work surfaces. Inspector: Tester.

Waffle House, 2454 Reynolds, inspected June 10. Chlorine sanitizing solution observed at 200 ppm. Must be 100 ppm. Use test strips to measure. Corrected. Inspector: Mike Brady.

IPOH Chinese Restaurant, 3527 Dorr, inspected June 11. The low temperature dish machine is not sanitizing properly at inspection. Chlorine sanitizer must dispense at 50-100 ppm to properly sanitize dishware. Corrected. The hand sink was blocked. Hand sinks must be clear and easily accessible to encourage proper hand washing. Corrected. Wet towels stored on the counter tops. Store wet towels in the sanitizer bucket when not in use to prevent the growth of bacteria. Inspector: Wilke.

Monroe Street Diner, 4514 Monroe, inspected June 11. The cook handled toast with his bare hands. All ready-to-eat food must be handled with a gloved hand or a utensil such as tongs to protect the food from contamination. The top portion of the prep top cooler is holding food above 41 degrees. Adjust the temperature of the cooler and repair if necessary. The pan of hashbrowns on the grill are holding at 73 degrees. Food must be held at 41 degrees or less or hot at 135 degrees or greater to prevent the growth of bacteria. If you want to practice holding the potatoes time-in-lieu of temperature you may. The potatoes must be labeled with a time when they initially were pulled out and may only be out for four hours and then discarded. Inspector: Wilke.

Six-Pack Bar & Grill, 3223 West Sylvania, inspected June 11. Found food item dated 5/30. Food may only be held at 41 degrees or less to prevent the growth of bacteria. Inspector: Wilke.

Gas-N-Go, 3100 North Detroit, inspected June 9. Shell eggs stored on top of beer in the walk-in cooler and eggs over milk and raw meat over milk in the reach-in cooler. Eggs must be stored on the bottom shelf below food and beverages. Raw meat products (raw bacon, sausage) must be stored below ready-to-eat food items (lunch meats, beverages) to prevent cross contamination. Provide paper towels for the restroom hand sink. Hand sinks must be stocked with hand soap, paper towels and hot/cold running water (100 degrees) for proper hand washing to occur. Drinks and single sleeves of crackers for sale. These items are labeled “not for individual sale.” Remove the drinks and the single sleeve crackers from sales area. All food must be properly packaged for individual sale. Single glasses of ice for sale. The cups of ice must be properly labeled. The label must include the net weight of the ice, name of the packer, address of the packer, and ingredient. Handout provided. Remove the cups of ice from sale at this time until they can be properly labeled. The walk-in cooler has an air temperature of 43 degrees. All cooler should have an air temperature between 36-38 degrees to maintain foods and beverages at 41 degrees. Repair the walk-in cooler. Facility has replaced one condenser at this time and will be replacing the second one. Do not place any food or milk in this cooler until it is holding below 41 degrees. Inspector: Gottschalk.

Kroger, 4533 Monroe, inspected June 9. The imitation crab in the seafood case is holding at 51 degrees. Management thinks that the light bulb in the case is causing the rise in temperature and they turned the light off. Raw chicken stored above spare ribs and ground lamb stored above whole muscle beef. Store raw chicken below whole muscle pork/beef and ground lamb below whole muscle beef. Inspector: Wilke.

Toledo Market & Restaurant, 3410 Dorr, inspected June 9. Rice on the steam table was 78 degrees. Food must be held at 135 degrees or less to prevent the growth of bacteria. The hand sink in the meat room was blocked by the garbage can. No sanitizer bucket was set up in the meat room. Provide a bucket of sanitizer to sanitize food contact surfaces. Some of the packages of frozen fish and meats in the reach-in freezer were not labeled and some of the self-serve bulk ingredients were not properly labeled. Packaged food products must be labeled with an ingredients statement, net weight, common name and responsibility statement. The bulk ingredients must be labeled with their common name and if containing more than one ingredient, an ingredients statement. Cream cheese spreads labeled keep refrigerated at room temperature. These food items must be refrigerated as indicated to prevent bacteria growth. Raw ground beef stored above raw whole muscle beef. Store raw ground beef below raw whole muscle beef to prevent contamination. Inspector: Wilke.

Marco's Pizza, 3678 Rugby, inspected June 10. Ranch dressing cups out at room temperature. Foods must be held hot at 135 degrees or above or cold at 41 degrees or below. Dressing cups must be kept in cooler to prevent the growth of bacteria. Inspector: Bauman.

Friendship Marathon, 3819 Haverhill, inspected June 11. No sanitizer available at the 3-compartment sink. All utensils must be properly washed-rinsed-sanitized at the 3-compartment sink. Provide sanitizer at the 3-compartment sink. Unscented bleach will be used as a sanitizer at this time. Unscented bleach should test at 50 ppm. No date labeling on the open hot dogs in the walk-in cooler. Once the package of hot dogs, tornados, cheeseburger bites, etc. are open they must be dated. Shell eggs stocked above beverages on the back storage shelf in the walk-in cooler. Eggs must be stored on the bottom shelf below beverages and food to prevent cross contamination. Found foods above 41 degrees in the pop display cooler. The food had a temperature of 61 degrees and an air temperature of 56 degrees. All out-of-temperature food was discarded. No ingredient labels for donuts in the bakery case. Contact the company to provide the facility with ingredient book for each type of bakery items sold here. No bakery items may be sold without having a copy of the ingredients provided for consumers to review. Make a copy of the ingredient book to keep in your office and have one copy by the donut case. The ingredient book must be updated for any new type of donut and sprinkle, icing color. Boxes of raw meat opened and sold for individual sale in the reach-in freezer. These boxes of meat are labeled to be sold as the entire box, not individual package of meat. Remove from sale immediately. All food must be properly labeled for individual sale. (Do not stock raw meat above bag ice to prevent contamination.) Inspector: Gottschalk.

University of Carry Out, 1852 West Bancroft, inspected June 11. Front hand sink is blocked with employee dishes. The hand sink is only used for hand washing. All ware washing must be done in the 3-compartment sink. Remove the dishes from the hand sink. Eggs over lunch meat in the deli cooler. Eggs must be stored on the bottom shelf to prevent contamination. Corrected. No date labeling on open deli meats. Once the deli meat is opened, it must be dated. There is a seven day discard date on all open lunch meat. A chart can be made and hung next to the cooler. List each item opened with one column for day open and one column for discard date. The chart can be used if you do not want to label the package since one type of item is sold at a time. Maintain date logs for six months at a time in the building for review at next inspection. Inspector: Gottschalk.



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