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Published: Monday, 5/2/2011

Restaurant Inspections 5/2

Restaurant inspections
Recently released inspection reports of Lucas County food-service operations.
Violations:

Cooley Canal Yacht Club, 12235 Bono, Curtice, inspected Feb. 15. Observed raw shell eggs over ready-to-eat food. All raw food products must be stored below any ready-to-eat food products to prevent cross contamination. Follow proper storage top to bottom product/ready-to-eat food/raw whole cut meat/raw ground meat/raw poultry. Inspector: Julie Nye.

Polar Blast, 3109 Navarre, inspected Feb. 23. Observed ready-to-eat food products with no date marks. All ready-to-eat food items must have a date mark to determine a discard date. This is to prevent bacteria growth that can cause food-borne illness. Inspector: Nye.

Rogers High School, 222 McTigue, inspected Feb. 24. Observed ready-to-eat food items without a date mark. All ready-to-eat food items must have a date mark to determine a discard date. This is to limit bacteria growth that can cause food-borne illness. Inspector: Nye.

Harbor View Yacht Club, 2180 Autokee, Oregon, inspected Feb. 23. Observed the hand sink in the bar without soap and paper towels. All hand sinks must be fully stocked with soap, paper towels, and hot water. This is for proper hand washing. Inspector: Nye.

Quality Time Too, 2301 Dorr, inspected Feb. 24. Observed the hand sink without soap and paper towels (easily accessible). Hand sinks must be fully stocked with soap, paper towels, and hot water. This is for proper hand washing. Inspector: Nye.

Lion’s Den Bar & Grill, 2814 Lagrange, inspected Feb. 28. Observed buildup present on the inside of the pop gun and holster. Clean and sanitize daily allowing to air dry before using. Inspector: Kerry Stanley.

Mercy St. Vincent Medical Center, 2213 Cherry, inspected Feb. 25. Observed a pan of raw sausage stored above ready-to-eat foods in cold drawer by grill in cafe. All raw meats must be stored below ready-to-eat food items to prevent cross contamination. All pans must fit into the slots in the drawer to maintain food at proper temperature. Observed several time and temperature controlled for safety foods holding at 46 to 48 degrees in the tray line prep top coolers. All foods must be held at 41 degrees or lower to prevent bacteria growth that can cause food-borne illness. Product was removed from cooler at time of inspection. Observed cold salads in salad case in cafe at 44 degrees. All cold salads must be held at 41 degrees or less to prevent bacteria growth that can cause food-borne illness. Cool salads to 41 degrees before placing in salad case. Observed improper date labeling in walk-in cooler and left-overs cafe cooler. All open and prepared food must be dated with date made and discard date. There is a seven-day discard date for all open and prepared food items. The date made/opened is day one. Handout provided. Inspector: Stanley.

Mercy St. Vincent Medical Center/Heart, inspected Feb. 25. Observed product in the Victory cooler that was out of date. The product had a prep date of Feb. 18 and needed to be discard on Feb. 24. All time and temperature controlled for safety food have a seven-day discard date with day one being the day of preparation. Product was discarded at time of inspection. Inspector: Stanley.

Spirit, 5001 Douglas, inspected Feb. 7. The three-compartment sink is full of clutter. Completely clear and clean the sink so you are able to hand wash coffee pots, etc., every night. Inspector: Gillian Wilke.
Woodshed, 128 Main, inspected Feb. 16. No hand soap and paper towels observed at the bar or the men’s rest room. Provide hand soap and paper towels at the bar hand sink to ensure proper hand washing. All hand sinks must be stocked with hand soap, paper towels, and hot/cold water at 100 degrees for proper hand washing to occur. Inspector: Kelly Cipiti.

Rice King Chinese Restaurant, 1512 Broadway, inspected Feb. 16. Observed improper date marking on bins of food in the walk-in cooler. Labeled food with a seven-day discard date observed today were from last month. Date marks must be used, valid and current. Observed food being stored on the dirty side drain board of the three-compartment sink. To prevent contamination to food, never store food here. If there is not enough room for the amount of food being prepped, you will have to work in smaller quantities at one time. Inspector: Cipiti.

Garfield Elementary School, 1103 Ravine, inspected Feb. 16. At the time of inspection, grilled cheese sandwiches were at 55 degrees in the walk-in cooler. To prevent bacteria growth, maintain cold holding temperatures at 41 degrees or below. If you get busy with a different task, place food back in a cooler until you are done with that task. Only take out food that you are currently ready to cook. Inspector: Cipiti.

East Side Central School, 815 Navarre, inspected Feb. 16. Observed ham and steak sandwiches at 68 degrees and burritos at 55 degrees, these items were sitting out racked at room temperature. To prevent bacteria growth, maintain cold holding of food at 41 degrees or below. Do not take out too much food at one time. Work with smaller, more manageable quantities at one time. Inspector: Cipit.

Seagate Centre main kitchen, 401 Jefferson, inspected Feb. 18. Observed raw beef pieces stored above cooked and ready-to-eat foods in the walk-in cooler. To prevent cross contamination that can cause food-borne illness, all raw meats and shell eggs must be stored below all other food items. Observed buildup present inside one of the large ice machines. Clean and sanitize according to the manufacturer’s specifications. Inspector: Kerry Stanley.

Hill St. Pub, 6240 Hill, inspected Feb. 23. Pot roast soup holding at 43 degrees. To prevent bacteria growth that can lead to food-borne illness, maintain cold foods at 41 or below. Adjust cooler to hold food at safe temperatures. Gaskets are torn preventing a tight seal on the doors. Maintain temperatures closely. Inspector: Cipiti.

Glass City Cafe, 1107 Jackson, inspected Feb. 23. No date labeling observed on opened lunch meat time/temperature control for safety food items. All open and prepared food must be dated with date open/prepared items with the date made/open as day one. Observed a full ashtray sitting on a food rack in the basement. When you bring the ashtray in from outside, place it in an area that does not have food or food-contact items to protect from cross contamination. Inspector: Cipiti.

Jefferson Express, 1220 Jefferson, inspected Feb. 23. Observed the sanitizer bucket below the required level. To ensure proper sanitation, maintain bleach water solution at 100ppm. Change more frequently and use the test kit to verify concentration. Inspector: Cipit.

Ali’s Meat Market, 3240 Sylvania, inspected Feb. 18. Observed shell eggs (raw) stored above ready-to-eat food. Store all raw meat/poultry below ready-to-eat food to prevent contamination. Grape leaf filling and gyro meat in prep is 60 and 59 degrees. All food shall be held at 41 degrees or less to prevent contamination; practice working with smaller portions. Inspector Wilke.

Lee’s Oriental Market, 2527 Laskey, Feb. 18. Hand sink blocked at time of inspection. All hand sinks shall be free and accessible at all time to properly wash hands. Inspector: Wilke.
Concession No. 2, Savage Arena, 2801 West Bancroft, inspected Feb. 12. Hot dogs in the drawer are at 122 degrees. All food shall be held hot at 135 degrees to prevent bacteria growth. Inspector: Wilke.

In House Business Inc., 3503 Hill, inspected Feb. 24. The display case is holding food above 41 degrees. All food must be held at 41 degrees or less to prevent bacteria growth. Inspector: Wilke.
China Town, 1750 Laskey, inspected Feb. 15. Observed wet wiping towels on work station. Store all wet towels in the sanitizer bucket to prevent bacteria growth. Inspector: Wilke.

Abuelo’s Mexican Embassy, 3415 South Briarfield, Maumee, inspected Feb. 24. The dish machine at the bar is not putting out the correct amount of sanitizer at the time of inspection. The chlorine dish machine must expel between 50 to 100ppm of chlorine at all times to properly sanitize dishes and equipment. Staff must test the strength of sanitizer coming out of the machine on a very regular basis due to the poor history the machine has with functioning properly. Repeat violation. All potentially hazardous foods must be marked with a seven-day expiration date once the product has been prepared, thawed, or opened for proper rotation. Prepared foods found in the walk-in cooler without dating. Damp cloth towel found on top of steaming tamales at the time of inspection. Towels are an absorbent material that harbor bacteria and are not approved to use in contact with food. Remove the towel and discontinue this practice. Inspector: Sara Becker.

KO’s Garden, 14241 Airport, Swanton, inspected Feb.17. Keep all chemicals stored low and away from food and clean equipment to prevent any possibility of chemical contamination. Spray bottle of chemical found on dry stock shelving. Product was moved at the time of inspection. Inspector: Becker.

Gator, 2567 Bancroft, inspected Feb. 17. Store all wet towels in the sanitizer bucket when not in use to prevent bacteria growth. Inspector: Wilke.

Beirut Restaurant, 4082 Monroe, inspected Feb. 17. Observed wet towels stored on food prep surfaces. Store all wet towels in the sanitizer bucket to prevent bacteria growth. Inspector: Wilke.

Domo, 1208 North Reynolds, inspected Feb. 24. Observed wet wiping towels stored on counter tops and no sanitizer bucket set up at sushi bar. Store all wet towels in the sanitizer bucket to prevent bacteria growth and keep a bucket set up at all hours of operation to sanitize food-contact surfaces. Inspector: Wilke.

Comboz, 2051 Dorr, inspected Feb. 23. Observed raw shell eggs stored above ready-to-eat food items. To prevent cross contamination that can cause food-borne illness, all raw meat and shell eggs must be stored below all other food items. All ready-to-eat food items kept longer that 24 hours must be dated, held at 41 degrees or lower, for seven-day hold time. Observed the sanitizing wiping bucket with soap added to the chlorine. Wiping bucket must be chlorine only at 100ppm. Inspector: Stanley.

Ozone, 1701 Lagrange, inspected Feb. 15. Observed buildup on the inside the ice machine in the back storage area. Clean and sanitize according to the manufacturer’s specification. Repeat violation. Observed the hand sink completely blocked by equipment in the kitchen. Do not block the hand sink. The kitchen equipment must be rearranged to allow full access to the hand sink. Inspector: Stanley.

Tim & Ed’s Bar & Grill, 719 Bush, inspected Feb. 15. Observed the three door cooler holding food items above 41 degrees. To limit bacteria growth that can cause food-borne illness, all refrigeration units are required to hold product at 41 degrees or less. Temperature adjusted at inspection. Observed open packages of hot dogs and bologna held beyond the seven-day hold time. To limit bacteria growth that can cause food-borne illness, food items may only be held a total of seven days once cooked, prepared, opened etc. Observed a pot blocking the hand sink in the kitchen. Do not block hand sinks, keep accessible for proper hand washing practices. Inspector: Stanley.

T&G’s Carry Out, 2267 Auburn, inspected Feb. 23. Observed raw eggs stored above ready-to-eat food in cooler. All raw eggs need to be stored on bottom shelf to prevent cross contamination. Inspector: Kurt Susdorf.



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