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Published: Monday, 8/27/2012 - Updated: 2 years ago

Restaurant Inspections: 8-27

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

Violations:

Village Idiot, 309 Conant, Maumee, inspected Aug. 8. Prep-top cooler holding at 44 degrees. Food held cold must maintain an internal temperature of 41 degrees or below. Contact repair service as needed. Spray bottles being reused for sanitizer. Obtain new spray bottles that are designated for use as food-contract surfaces sanitizer and label them with the name of the contents. Discontinue the practice of using old spray bottles. Inspector: Paul Bauman.

Beko's Market, 868 Oakwood, inspected Aug. 2. Eggs and bacon stored above ready-to-eat food. Eggs and raw meats should be stored below ready-to-eat food to prevent contamination. Bleach and cleaners stored above beverages; store chemicals below food to prevent contamination. Both corrected. Inspector: Mike Brady.

Toledo Museum of Art, 2445 Monroe, inspected July 25. Beef and mozzarella sauce being held above 41 degrees. All foods held cold must be below 41 degrees to prevent bacterial growth. Inspector: Nathan Fries.

Baltimore Cafe, 901 Monroe, inspected July 23. Food being held above 41 degrees in two-door cooler behind bar. Food held cold must be below 41 degrees. Inspector: Fries.

Zoup!, 310 Dussel, Maumee, inspected Aug. 6. Individual packets of butter holding at 67 degrees. These products are labeled as requiring refrigeration. Cold hold food at 41 degrees or below. Rotate frozen cold-holding containers on a more frequent basis. Inspector: Bauman.

John's Korner Bar & Grill, 2202 Tedrow, inspected Aug. 6. Open containers of foods lack required seven-day discard date marking. Inspector: Bauman.

Toledo Country Inn & Suites, 541 W. Dussel, Maumee, inspected Aug. 7. Thawing packages of Canadian bacon sitting out at room temperature. Follow proper thawing procedures. A bathroom cleaning product used in dining and food exposure areas. Food-approved sanitizer, such as iodine, quaternary ammonia, or chlorine, required for cleaning food-contract surfaces. Inspector: Bauman.

Cafe Marie, 570 W. Dussel, Maumee, inspected Aug. 7. Quaternary ammonia sanitizer in use at a concentration above 400 ppm. To avoid possible chemical contamination use quaternary ammonia at 200 ppm. Inspector: Bauman.

Toledo Country Club, Swimming Pool Snack Bar, 3949 River, inspected Aug. 7. Bare-hand contact by employees handling exposed ready-to-eat foods. When handling exposed ready-to-eat foods, gloves must be worn or a utensil must be used. Ready-to-eat food held without seven-day discard date. Inspector: Bauman.

Great American Cookies, 5001 Monroe, inspected Aug. 7. Quat sanitizer in the wipe cloth bucket is too strong at 400 ppm. Maintain quat at 200 ppm to safely sanitize food-contract surfaces. Inspector: Gillian Wilke.

Kids 2 Treasure, 2880 W. Laskey, inspected Aug. 7. Quat sanitizer is too strong at 400 ppm in the spray bottle and there is no quat sanitizer test kit. Maintain quat sanitizer at 200 ppm and provide appropriate test kit. Inspector: Wilke.

Gateway Express, 4458 Monroe, inspected Aug. 7. Self-service doughnut case does not have an ingredients list for every doughnut offered. Provide ingredient statements for each kind of doughnut offered. This a repeat violation and requires immediate action. Hand sink and three-bay sinks completely blocked. Clear both sinks of clutter. No lights in the ware washing room. Restore lights for proper ware washing. Repeat violation; requires immediate attention. Chemicals, including shaving cream and soap, stored above found on display shelves. Store chemicals below food to prevent chemical contamination. Inspector: Wilke.

North Toledo Arrow Club, 738 Galena, inspected Aug. 7. Buildup present in the ice machine. Clean and sanitize according to manufacturer's specifications. Buildup present on potato slicer, on fan guards in the four-door cooler, and on gasket and surrounding area of the freezer. All must be cleaned routinely. Inspector: Kerry Stanley.

Wendy's, 3465 Stickney, inspected Aug. 7. Meat cooler holding product above 41 degrees because vent is covered by trash can. Refrigeration is required to hold product at 41 degrees or lower to limit bacteria growth. Trash can moved. Inspector: Stanley.

Rudy's Hot Dog, 6069 Summit, inspected Aug. 7. Potatoes in the prep-top cooler at 58 degrees. Cold hold at 41 degrees or below or hot hold at 135 degrees or above. Clean cups stored on a towel near the fountain pop machine. When moist, towels harbor bacteria. Surfaces for clean-item storage must be smooth, nonabsorbent, and easy to clean. Inspector: Stanley.

Convenience Express, 1708 E. Manhattan, inspected Aug. 7. Raw bacon stored above bottled beverages in the walk-in cooler. To prevent contamination, store raw meats and shell eggs below other food and beverage items. Bare-wood shelves in back storage must be painted or sealed to make them smooth, nonabsorbent, and easy to clean. Repeat violation. Inspector: Stanley.

Pizza Hut, 5235 N. Summit, inspected Aug. 8. An uncovered employee beverage cup stored on a rack above food-contract items. Employee beverages must have a lid and be stored to protect food and clean items/surfaces from contamination. Corrected. Inspector: Stanley.

Cheaib Carry Out, 803 Bush, inspected July 31. Keep raw shell eggs on bottom shelf. Corrected. Inspector: Stanley.

Los Amigos Family Restaurant, 3236 Stickney, Aug. 8. Gravy in the steam table below 135 degrees. To limit bacteria growth, food in hot holding must maintain 135 degrees or above. Repeat violation. A leak at the three-bay sink in the kitchen. Make repairs to eliminate the leak. Repeat violation. Inspector: Stanley.

Sam's Deli, 812 Matzinger, inspected July 31. Bare-hand contact made with ready-to-eat toast. Bare-hand contact is not permitted with ready-to-eat foods; use gloves, tongs, deli paper, etc. Damp/soiled cloths stored on prep surfaces and no wipe cloth buckets set up. During hours of operation, wipe cloth buckets must be set up to properly sanitize surfaces and to properly store damp/soiled cloths. Quat at 200 ppm or chlorine at 100 ppm. Repeat violation. Corrected. Required seven-day discard date lacking on preportioned self-service items in the one-door display cooler. Repeat violation. Buildup present inside the prep sink. Maintain prep sink in clean condition. Repeat violation. Buildup present inside the ice machine. Clean and sanitize according to the manufacturer's specifications. Repeat violation. Buildup present inside the self-service ice dispenser and pop nozzles of the pop machine. Clean and sanitize nozzles daily. Clean and sanitize the ice dispensing area according to the manufacturer's specifications. Lemon-scented bleach used as the sanitizer for ware washing and wipe cloth buckets. Use only approved sanitizer for food-contract surfaces. Corrected. Chemicals stored near food-contract items. Designate an area for employee belongings below or away from food and food-contract items. Corrected. Inspector: Stanley.

Tim & Ed's Bar & Grill, 719 Bush, inspected July 31. Black buildup inside the ice machine. Clean and sanitize according to the manufacturer's specifications. Inspector: Stanley.

Erie Market & Deli, 626 Chestnut, inspected July 31. Box of bread on the floor in the walk-in cooler. Food items must be protected from contamination, store in a clean and dry area at least six inches off the floor. Corrected. Raw bacon stored above beverages in the walk-in cooler. To prevent cross contamination, store raw meat and shell eggs below other food. Corrected. Leftovers reheating in the steam table. Reheats must reach a minimum of 165 degrees over direct heat before adding to the steam table. A bottle of Raid under the three-bay sink. Pesticides must be applied by a licensed applicator. Inspector: Stanley.

Inverness Club, Clubhouse, 4601 Dorr, inspected Aug. 2. Two-door under-counter cooler holding time and temperature controlled for safety foods at 46 degrees. Repair cooler to maintain temperature of 41 degrees or below. No sanitizer bucket or sink set up at bar. A sanitizer bucket of 200 ppm quat or 50 to 100 chlorine needs to be set up for proper washing of food utensils and food-contract surfaces. Quat sanitizer at three-bay sink in dish room dispensing at under 100 ppm rather than at 200 ppm for proper washing of pots and pans. Adjust dispenser to 200 ppm quat. Inspector: Kurt Susdorf.

Original Gino's Pizza, 449 W. Dussel, Maumee, inspected Aug. 8. Cold holding of foods on buffet line at 67-68 degrees. Cold hold at 41 degrees or below. Improper icing techniques being used. Follow proper icing procedures. Prep-top cooler cold holding at 51-52 degrees rather than at 41 degrees or below. Foods voluntarily discarded. Contact repair service to fix cooler. Preassembled pizzas, subs, and cheese bread being held by time. This facility is not licensed to hold by time in lieu of temperature. Written procedures must be kept on file and food products must be appropriately time marked. Seek department approval before resuming this practice. Stick valve installed on hand sinks does not allow for a continuous flow of water for at least 15 seconds. To facilitate good hand washing practices, remove all stick shutoff valves from the hand sinks in the facility. Repair missing or nonfunctioning handles. Inspector: Bauman.

Mancy's Steakhouse, 953 Phillips, inspected July 31. Food in prep-top cooler and glass cooler above 41 degrees rather than below at 41 degrees. Pan used to scoop flour in the potato room. Scoop with handle should be used to prevent contamination from hands. Mold growth in ice machine. Clean ice machine regularly to prevent buildup. Severe floor damage with cracked tiles in the back server area. This floor must be replaced immediately. Inspector: Fries.

Recently inspected restaurants with no violations:

Little Village Preschool, 1315 Michigan, Maumee.

Burger King, 713 Conant, Maumee.

Pizza Hut, 1654 Ralston.

Little Sprouts Academy, 4014 Elmhurst.



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