Restaurant inspections
3/6/2011Restaurant inspections
Recently released inspection reports of Lucas County food-service operations.
Violations:
Chinese Favorites, 4939 Dorr, inspected Jan. 13. Observed raw chicken stored above beef in reach-in freezer, raw beef over broccoli, and raw chicken over pork in walk-in cooler. To prevent potential cross-contamination, follow food-storage guidelines on handout provided. Inspector: Paul Bauman.
Save-A-Lot Food Store, 657 Manhattan, inspected Jan. 12. Observed raw pork sausage and raw turkey bacon stored above pork bacon in the deli cases and raw chicken above whole cuts of beef in the walk-in cooler. To prevent cross-contamination that can cause food-borne illness, all raw meats must be stored according the required cooking temperatures. Repeat violation. Observed chemical spray bottles stored on the table used to stage produce. Designate an area for all chemicals below or away from all food and food-contact items. Inspector: Kerry Stanley.
Kroger, 4633 Suder, inspected Jan. 11. Observed the three-compartment sink dispensing less than 200 ppm quat. Have dispensing unit repaired to dispense 200 ppm quat. Product must be manually added to 200 ppm or all ware washing must be conducted in another department. Inspector: Stanley.
Stanley's Market, 3302 Stickney, inspected Jan. 11. Observed several bottles of baby food on the sales shelf beyond the manufacturer's expiration date. Pull product from sale. Observed several thawed items pulled from the freezer without the date the product was thawed. The facility is making sandwich spread from deli ends. Ingredient information is required from the Ohio Food Code. Observed Windex stored on a shelf above cups on the sales shelf. Designate an area for all chemicals below or away from food and/or food-contact items to prevent chemical contamination. Inspector: Stanley.
Pesina's Billards, 216 Newtowne Square, inspected Jan. 11. Observed no date marking of required items. To limit bacteria growth that can cause food-borne illness, all ready-to-eat, potentially hazardous food items kept longer than 24 hours after cooking, preparing, opening etc. require a date mark; must be kept cold at 41 degrees or less, and be held no longer than seven days. Day 1 is the day product was cooked, prepared, opened, etc. Repeat violation. Observed buildup present on the inside of ice machine. Clean and sanitize according to the manufacturer's specifications. Inspector: Stanley.
Vintage Beginnings, 3355 Briarfield, Maumee, inspected Jan. 10. Cross contamination present in the reach-in freezer at the time of inspection. Ready-to-eat food products are currently stored under raw meat products. All foods must be stored in proper storage order to prevent the potential of cross contamination of ready-to-eat food products. Inspector: Sara Becker.
Showcase Cinemas Fallen Timbers, 2300 Village West, inspected Jan. 11. Employee beverages shall be stored in a designated area away from food, food-prep areas, and clean equipment to protect these items from contamination. Keep the prep sink drain board and the surrounding area free and clear of all unnecessary items and chemicals to protect foods from contamination. Inspector: Becker.
Gino's, 1280 West Alexis, inspected Jan. 13. Observed 2-ounce cups used as scoops in bulk seasonings. Provide a proper scoop with a handle to prevent cross-contamination from hand contact. Observed food stored directly on floor in walk-in freezer. All food must be stored a minimum of 6 inches above the floor. Observed bleach in dish machine at 200 ppm (too strong). A concentration of 50-100 ppm is required in the dish machine. Have dish machine adjusted to dispense no more that 50-100 ppm to prevent chemical residue. Observed food stored directly on floor of old freezer. All food and food contact items must be stored a minimum of 6 inches above the floor. Observed tomatoes sitting out at room temperature with no time stamp. If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of 41 degrees or less when removed from cold holding temperature control or 135 degrees or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. Provide time stamps for employees to know when to discard tomatoes. Observed deli meats in salad prep with no date mark. Refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food service operation or retail food establishment and held at a temperature of 41 degrees or less for more than 24 hours. Marking shall 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. Inspector: Becker.
Staybridge Suites, 2300 Village West, inspected Jan. 14. Date-mark all potentially hazardous foods with a seven-day expiration mark upon opening, thawing or making a food product. The product should be discarded at the end of the seventh day. Items found in the coolers without date marking present. Inspected: Becker.
Ihop, 6535 Airport, Holland, Jan. 12. Food found in the prep-top cooler holding warm at approximately 55 degrees. All potentially hazardous foods must cold hold at 41 degrees or less at all times to prevent bacteria growth. All potentially hazardous foods were discarded by the manager. Repair the unit immediately including the broken drawer and handle and do not place the unit back into service until it has been rechecked by this office. Inspector: Becker.
Cinco De Mayo, 7011 Airport, Holland, inspected Jan. 12. Outdated foods found in the walk-in cooler. Beef with an "in" date of 1/3, sauce with an "in" date of 1/5, and mole with an "in" date of 1/4 found in the cooler. These items are past the seven-day discard date and shall be discarded. Date marking is a seven-day expiration date once the product is opened, prepared or thawed. Inspector: Becker.
HP Toledo 2 Inc., 1472 Sylvania, inspected Jan. 14. Observed sandwich prep table holding chicken at 47 degrees, ribs at 45 degrees, coleslaw at 46 degrees, coney sauce at 45 degrees. All food must be held at 41 degrees or below to prevent bacteria growth that can cause food-borne illness. All items discarded at time of inspection. Have cooler repaired to meet requirements. Observed sauces that require refrigeration sitting out at room temperature. Sauces that require refrigeration must be held at 41 degrees or below to prevent bacteria growth that can cause food-borne illness. Read manufacturer's label, and ice-bathe sauces that are used throughout the day. Proper ice bathing requires the level of the ice to meet the level of the product. Or you may place sauces in prep cooler between uses. Inspector: Stacy Seger.
Treo, 5703 Main, Sylvania, Jan. 12. No date marking observed on open and prepared time/temperature control for safety food items. All open and prepared food must be dated with the date made/opened to allow all employees to know when it must be discarded. The day the food is opened/made is Day 1 for a total of seven-day discard date. Observed improper cooling of pasta today. Pasta was cooled to 68 degrees then bagged in portion size and placed in the stacking in the prep-top cooler. Corrected at the time of inspection. Inspector: Jennifer Gottschalk.
Bagel Place, 4024 Holland Sylvania, inspected Jan. 12. Found time/temperature controlled for safety foods above 41 degrees in the prep-top cooler. All food must be held at or below 41 degrees at all times to prevent bacteria growth. Found cream cheese at 47 degrees, roast beef 45 degrees, and turkey 48 degrees. No hand soap at the middle hand sink on the front line. Stock this sink with hand soap. All hand sinks must be stocked at all times hand soap, paper towels, and hot/cold running water (100 degrees) at all times for proper hand washing to occur. Observed raw shell eggs stored above cheese in the bottom section of the prep-top cooler. Store eggs on the bottom shelf to prevent cross contamination. Follow proper food storage order in all coolers. Inspector: Gottschalk.
Biggby Coffee, 4031 McCord, Sylvania, Jan. 12. No date marking observed on the open containers of lunch meat in the walk-in cooler. Once the package of lunch meat is opened, it must be dated. There is a total of seven-day discard date for all open and prepared time/temperature control for safety foods. The day the package is opened is Day 1 for a total of seven days. Note: When making sandwiches, the discard date must match the discard date on the open package of lunch meat. Repeat violation. No hand soap at the front hand sink across from the deli cooler. All hand sinks must be stocked at all times with hand soap, paper towels and hot/cold running (100 degrees) water for proper hand washing to occur. Stock this hand sink. Hand washing is very important in preventing cross contamination that could lead to food-bourne illness. Observed boxes of cups stored directly on the floor. All food and food-contact items (cups, etc.) must be stored at least 6 inches off the ground at all times to prevent cross contamination. Provide storage for these items. Inspector: Gottschalk.
Jimmy John's, 335 Dorr, inspected Jan. 11. The walk-in cooler is holding food above 41 degrees. All food shall beheld at 41 degrees or less to prevent bacteria growth. Inspector: Gillian Wilke.
Rocket Carry-Out, 2603 Dorr, inspected Jan. 11. Facility is currently filling Styrofoam cups with ice to sell using ice from the bulk bags. The facility is not currently licensed to repackage ice to sell in small portions. A three-compartment sink with hand sink is required for this practice in order to properly wash hands before scooping, and to wash, rinse, and sanitize the scoop. This practice also requires a Class 2 food license. Contact a licensed plumber to install the sinks if you want to continue this practice. Refrain from scooping ice until sinks are installed and checked by this department. Inspector: Wilke.
Rite Aid, 6484 Monroe, Sylvania, inspected Jan. 11. Observed motor oil and lotion on the back room storage shelves stored above food items. All chemical must be stored below food items to prevent possible cross contamination. Store chemicals separate from food and food-contact items. Inspector: Gottschalk.
Wingate Inn & Suites, 5480 South Main, Sylvania, Jan. 11. Observed cheese on ice with a temperature of 49 degrees. All time/temperature controlled for safety foods must be maintained at 41 degrees or lower at times to prevent bacteria growth. Add more ice to this container. Buffet is set up at 6 a.m. and broken down at 10 a.m. All food that is out on the buffet is discarded daily. Milk is changed twice a morning. Inspector: Gottschalk.
Executive Diner, 2516 Sylvania, inspected Jan. 21. There is no hot water at hand sinks on the cook line or in the dish room. Restore the hot water immediately to properly wash hands. Observed raw shell eggs stored on top of ready-to-eat food in the prep-top cooler. Store all raw eggs/meats below ready-to-eat food to prevent cross contamination. The raw shell eggs in the prep-top cooler were 67 degrees. All food must be held at 41 degrees or less to prevent the growth of bacteria. Make sure to keep the flat of eggs under refrigeration during slow times. Did not observe date marks on some of the foods stored in the walk-in cooler. All ready-to-eat, opened food held for more than 24 hours must be labeled with a date to prevent bacteria growth. Inspector: Wilke.
Chuck E Cheese, 5455 Airport, inspected Jan. 21. Could not locate test strips for quat sanitizer. Use chlorine at 100 ppm until test strips are obtained. Inspector: Mike Brady.
Bakery Unlimited, 5155 Suder, inspected Jan. 21. Observed a cup of coffee in the hand sink. Do not use the hand sink for storage. Keep accessible for proper hand washing. Observed a chemical spray bottle hanging from the coffee cabinet at the beverage station. Store all chemicals below or away from all food and food-contact items to prevent contamination. Inspector: Stanley.
Overlook Business, 4810 Suder, inspected Jan. 21. Observed breakfast sandwich in the hot cabinet at 125 degrees. To limit bacteria growth that can cause food-borne illness, all foods in hot holding must maintain 135 degrees or above. Product discarded. Inspector: Stanley.
BP/Barney's Convenience Mart, 2010 Ottawa River, inspected Jan. 21. Observed the three-compartment sink in disrepair at inspection, one faucet severely leaking and the other not functioning at all. The facility must cease and desist all open beverage sales, such as coffee, cappuccino, and fountain beverages until three-compartment sink is repaired, all drain stops, and cleaning and sanitizing solutions are available. Observed buildup present on self-service beverage equipment. Once three-compartment sink is repaired, thoroughly clean and sanitize all beverage equipment and beverage counters. Inspector: Stanley.
Bluebird Cafe, 1810 Woodville, inspected Jan. 18. Observed a new bar area built for the facility. The facility must submit plans to the Toledo-Lucas County Health Department. Any time a facility remodels or adds equipment it must submit the changes to the Toledo-Lucas County Health Department for approval. Inspector: Julie Nye.
Jack's Superette Inc., 56 North Howard, Curtice, Ohio, inspected Jan. 19. Observed improper storage order: raw meats over ready-to-eat food items. Store all raw products below any ready-to-eat product to prevent cross contamination. Observed chemicals (Off, Raid, and D-Con) stored above packages of water. All chemical and miscellaneous items must stored below any facility food items to prevent chemical contamination. Observed ready-to-eat food items with missing and expired date marks (example: BBQ beef 12/14 and sandwich spread 1/9). All ready-to-eat food items must have a date mark to determine a discard date. Items can be held for seven days. Inspector: Nye.
Buffalo Wild Wings, 3555 Navarre, Oregon, inspected Jan. 13. Observed a hand sink without soap. All hand sinks must be fully stocked with soap, paper towels, and hot water of 100 degrees. This is for proper hand washing. Provide soap for the hand sink. Inspector: Nye.
Saint Michael's Center, 4001 Navarre, Oregon, inspected Jan. 13. Observed the bar hand sink without soap. All hand sinks must be fully stocked with soap, paper towels, and hot water of 100 degrees. This is for proper hand washing. Provide soap for the bar hand sink. Observed food cooling, improperly covered, in the walk-in cooler. To cool food properly the food must be uncovered. This is to cool the food more quickly and limit bacteria growth that can cause food-borne illness. The food was vented in the cooler. Inspector: Nye.