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Published: Monday, 7/9/2012

Restaurant Inspections: 7-09

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

Violations:

The Wings Spot, 1640 W. Sylvania, inspected June 16. Thoroughly clean prep tables, top and bottom shelves, walls in walk-in cooler, hood system and microwave. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulation. Nonfood-contact surfaces shall be kept free of accumulated dust, dirt, food residue, or other debris. Repeat violation. Properly clean and sanitize walls, ceiling tiles, lights, and vents in kitchen. Clean floors and walls inside walk-in cooler. All floors, walls, and ceilings must be smooth, easily cleanable, and nonabsorbent. Repeat violation. Flour stored in unapproved container, which must be replaced with food-grade container. Portion cup observed in sugar; provide a proper scoop with handle for sugar to prevent cross contamination from hands. Observed back door propped open and flies currently in facility. Doors must be closed or have a tight-fitting screen to prevent pest infiltration. Inspector: Stacy Seger.

New Millennium, 4307 W. Sylvania, inspected June 15. Hot dogs and sausages on roller grill at 131 and 117 degrees. All hot foods must be held at 135 degrees or higher at all times. This is a repeat violation. The roller grill must be adjusted to hold foods hot at 135 degrees or higher. If this unit cannot maintain proper temperature it must be removed and replaced with an NSF-approved commercial grade roller grill. Provide a probe thermometer with a range of 0 to 220 degrees for checking food temperatures. Repeat violation. A person must be available at all times who is certified in food safety. No employees have been signed up for food-safety training at this time. Class must be approved by the Ohio Department of Health, or you can attend class at the Toledo-Lucas County Health Department. All employees who work alone must be certified in food safety within 30 days or a public health order will be issued. All self-service bakery items must have an ingredient list available to customers. Repeat violation. Store all raw meats and eggs below or separate from all ready-to-eat foods and beverages to prevent cross contamination. Inspector: Kelly Sattler.

Nick & Jimmy's Bar & Grill, 4956 Monroe, inspected June12. All hot foods must be held at 135 degrees or higher at all times. Adjust the hot holding unit accordingly. Adjust cooler so that all cold foods hold at 41 degrees or lower at all times. No bare-hand contact shall be made with ready-to-eat food. Use gloves or utensils when handling ready-to-eat foods. Store wet wiping towels in sanitizer buckets when not in use to prevent bacteria growth. Inspector: Sattler.

Buffalo Wild Wings, 3555 Navarre, Oregon, inspected June 18. Several spray bottles without a label. All bottles must have the common name on the bottle to identify the contents and prevent chemical contamination. Repeat violation. Inspector: Brandon Tester.

China 1 Chinese Restaurant, 5834 Monroe, Sylvania, inspected June 12. All time/temperature control for safety foods must remain cold holding 41 degrees or lower at all times to prevent bacteria growth. Each container must have its own spot in the top section of the prep-top cooler to maintain temperature. Do not double-stack in the top section of the cooler. All food must be stored at least 6 inches off the floor in the coolers and in dry stock to prevent cross contamination. Do not stack two pans on top of each other in the buffet. The pan the food is in must reach the hot water on the buffet table to maintain hot at 135 degrees or higher. All hot holding food must be held at 135 degrees or higher to prevent bacteria growth. All open and prepared food must be dated with the date made or the discard date. The day the food is made is Day 1 for a total of seven days before discard. Make sure all employees know how to date label open and prepared food items. Inspector: Jennifer Gottschalk.

Subway, 8249 Sylvania, Sylvania, inspected June 20. All time/temperature control for safety food must be held cold at 41 degrees or lower to prevent bacteria growth. Do not overstock the preportioned boats in one container or remove the cardboard portion boats and use a scoop to portion the meat. All chemicals must be stored away from all clean dishes, utensils, and food items to prevent cross contamination. Store chemicals in one area on a bottom shelf or in a designated area to prevent cross contamination. Corrected at inspection. Employees must set up a sanitizer bucket prior to beginning to work. All in use wiping cloths must be kept in the sanitizer solution. Quat sanitizer should test at 200 ppm. Change the sanitizer bucket as needed. Inspector: Gottschalk.

Koto Buki, 5577 Monroe, Sylvania, inspected June 12. Do not block the hand sink. The hand sink must be accessible to all employees at all times to allow for proper hand washing. All cold food must be held at 41 degrees or lower to prevent bacteria growth. All food in this cooler was discarded at the inspection. All food must be stored at least 6 inches off the floor to protect from cross contamination. Reorganize the cooler and freezer to store food correctly. Repeat violation. Inspector: Gottschalk.

West Toledo Health Care & Rehabilitation, 4645 Lewis, inspected June 22. All foods must be held at 41 degrees or below to prevent bacteria growth. Only approved commercial-grade equipment is permitted for use. If refrigerator can not maintain 41 degrees or below it must be replaced with a commercial cooler. Thermometer must be calibrated to 32 degrees in ice water. Current reading is 38 degrees in ice water. Calibrate thermometer or replace. Ice machine developing mold. Properly clean and sanitize ice machine regularly to prevent mold build-up. Inspector: Seger.

Vito's Pizza, 315 S. Detroit, inspected June 21. All time/temperature controlled for safety foods need to be held at 41 degrees or lower to prevent bacteria growth. Make necessary repairs to cooler to maintain temperature. Frozen Wing Dings in cooler unfrozen. All frozen foods need to be placed in freezer until cooked. Facility does not have a freezer to store frozen foods. Facility cannot sell frozen food unless a NSF commercial-approved freezer is purchased. Food was discarded. Employee belongings in several areas (walk-in cooler, dry-storage shelves, and prep-top areas) of facility. All employee belongings need be stored in a designated area away from food. Inspector: Kurt Susdorf.

Jenna's Restaurant, 5629 N. Main, Sylvania, inspected June 21. Raw chicken over produce in the walk-in cooler. Produce must be stored above raw meats to protect from cross-contamination. Follow proper food storage order in all coolers. Found open bottle of mix in a nonoperating bar cooler. The label on the bottle states the product must be refrigerated after opening. The mix was discarded. Do not place items in the bar cooler until it has been repaired and maintaining at 41 degrees or lower. Inspector: Gottschalk.

Bengals Food Mart, 2625 Airport, inspected June 21. Individual sleeves of crackers and Twinkies for sale. All food for sale needs to have proper nutritional and ingredient labels with net weight for retail sale purposes. Remove crackers and Twinkies from shelf. Inspector: Susdorf.

Sunoco Grab N Go, 2445 W. Alexis, inspected June 22. No sanitizer or test strips available. A sanitizer solution of 50-100 ppm bleach or 200 ppm quat must be utilized for washing of coffee pots and pop nozzles. Provide appropriate sanitizer and test strips. Repeat violation. Inspector: Seger.

Grumpy's Deli, 34 S. Huron, inspected June 22. Time/temperature control for safety foods that were not properly marked with a date label in front line cooler. Mark open hot dogs and deli meats with a date mark. The cook line cooler holding at unsafe temperatures 43-47 degrees. Maintain at 41 degrees or below to prevent bacteria growth. Do not stack cheese slices above the lip of the container. Adjust cooler to hold at safe temperatures. Provide a thermometer inside the cooler to monitor temperatures. The front dessert display cooler holding at 48 degrees. Maintain at 41 degrees or below. Provide a thermometer inside cooler to monitor temperature and adjust to a colder setting. Inspector: Kelly Cipiti.

Toledo Country Club, Swimming Pool Snack Bar, 3949 River, inspected June 21. Quaternary ammonia sanitizer in use at over 1000 ppm. To effectively sanitize and prevent possible chemical contamination, quaternary ammonia should be used at a concentration of 200 ppm. Contact chemical company to adjust dispensing machine. Inspector: Paul Bauman.

Sunoco, 2461 Navarre, Oregon, inspected June 21. The three-bay sink is inoperable. This sink shall be in good working order and accessible at all times for cleaning and sanitizing coffee pots and utensils. Utensils must be washed in soapy water, rinsed in hot water, and sanitized 50-100ppm chlorine. Cease use of coffee and cappuccino machine until sink is repaired. Inspector: Tester.

LaScola Italian Grill, 5375 Airport, inspected June 20. Alfredo sauce dated 6/9/12. Must discard after seven days. Product discarded. Inspector: Tester.

Chuck E Cheese, 5455 Airport, inspected June 20. Quaternary ammonia test strips needed. Inspector: Mike Brady.

Eagle's Nest Sweet Retreat, 16 S. Stadium, Oregon, inspected June 20. Time/temperature control for safety foods at improper temperatures of 43-44 degrees in the prep-top cooler. All food items must be held at 41 degrees or below to prevent bacteria growth. Turn the cooler temperature down to be able to hold the food temperature at 41 degrees or below. Inspector: Tester.

Wings Express, 1515 S. Byrne, inspected June 19. Chlorine sanitizer observed at 400 ppm concentration. Must be 100 ppm for wipe cloth bucket. Inspector: Brady.

Biggby Coffee, 4202 Sylvania, inspected June 12. A can of Hot Shot Insect Spray in the back room. This product is not approved for use in a food facility and must be removed. Fruit flies throughout the facility. Contact a licensed pest control operator for proper treatment. Inspector: Kelly Sattler.

Arby's Roast Town, 4411 Talmadge, inspected June 12. Mayonnaise is holding at 55 degrees in the prep-top cooler. All foods must be held cold at 41 degrees or lower at all times. This item is held cold in a pan in ice. Put ice directly into the pan that the bottle sits in to maintain proper temperature of 41 degrees or lower. Inspector: Sattler.

McDonald's, 5057 Monroe, inspected June 12. The walk-in cooler is holding food at 42 to 51 degrees. All foods must be held cold at 41 degrees or lower at all times. Adjust or repair this cooler immediately. The yogurt that was 51 degrees was left out too long during preparation. Limit the amount of time that foods are out at room temperature during preparation. The under-counter McCafe cooler with milk and whipped topping inside holding foods at 44 degrees. Adjust or repair this cooler so that all foods hold cold at 41 degrees or lower at all times. Wet towels out on work surfaces in several areas. Wet wiping towels must be stored in sanitizer solution when not in use to prevent bacteria growth. Inspector: Sattler.

Great American Cookies, 5001 Monroe, inspected June 15. This is no soap available at the front counter hand sink. All hand sinks must be stocked with soap and paper towels at all times. Employees must properly wash their hands in between tasks and before handling food. The three-bay sink is set up to only wash dishes in soapy water. All food-contact items must be washed, rinsed, and then sanitized in the three compartments. All spray bottles must be labeled with the names of the contents. Inspector: Sattler.

Heartland Holly Glen, 4293 Monroe, inspected June 15. The quat sanitizer is low in the bucket set up. Maintain the quat sanitizer at 200 ppm to safely sanitize all food contact surfaces. Inspector: Gillian Wilke.

The Black Pearl, 4630 Heatherdowns, inspected June 13. Thermometer needed in cook line prep-top cooler. Shrimp thawing in three-bay sink. Use only food-prep sink for food items. Ice scoop down in kitchen ice bin. If chlorine is used as a sanitizer at dish machine chlorine test strips must be available. Inspector: Brady.


Recently inspected restaurants with no violations:

Roadhouse Inn, 1062 S. Reynolds.

Sebastiano's, 4448 Heatherdowns.

Shadow Valley Tennis & Fitness Club, 1661 S. Holland Sylvania.

Cedar Creek Church, 2150 S. Byrne.

Lucas County Recreation, 2901 Key, Maumee.

Rite Aid, 2450 Reynolds.

Speedway, 1500 Reynolds.

General Nutrition Center, 5001 Monroe.

Lathan's Convenience Store, 2467 Nebraska.

Foundations Early Education Center, 1555 Byrne.

Lenny's, 5444 Airport.

Pier 75 Marina, 299 Edwin.

Penguin Palace, 2117 River.

7-Eleven, 4505 Lewis.

Cambridge Place, 1821 W. Alexis.

Crosby Cafe, 5403 Elmer.

Great Business Inc., 1455 S. Byrne.

Fifth Third Field 4A Fry Stand, 406 Washington.

Toledo 76, 4711 S. Detroit.

Arrowhead Behavioral Health, 1725 Timberline.

Family Dollar, 1121 N. Reynolds.

J. Frank Troy Senior Center, 545 Indiana.



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