Loading…
Wednesday, July 09, 2014
Current Weather
Loading Current Weather....
Published: Monday, 10/22/2012 - Updated: 1 year ago

Restaurant inspections: 10/22

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

Violations:

Rudy’s Hot Dog, 946 Sylvania, inspected Sept. 27. Many foods found in coolers lack required seven-day discard date. Properly label food. Inspector: Sara Becker.

IHop, 4045 Talmadge, inspected Sept. 26. Raw shell eggs holding cold on ice at 71 degrees. Cold hold raw shell eggs at 45 degrees or colder. Walk-in cooler holding foods at 44 degrees. Adjust or repair cooler. Salad prep top cooler holding food above 41 degrees. Discard all food items in this cooler. Do not use cooler until is repaired. Piece of metal stored in hand washing sink. Keep sink clear to allow for proper hand washing. Quat sanitizer tested low in sanitizer buckets. Test dispenser to ensure quat sanitizer is at proper level. Change sanitizer buckets as needed to maintain proper concentration. Also, no quat sanitizer test papers available as required. Inspector: Kelly Sattler.

Pizzapapalis of Toledo LLC, 519 Monroe, inspected Sept. 27. No date on container of lasagna or noodles. Practice proper date marking on all required food to limit the growth of bacteria. Dishes being washed in the dish machine without sanitizer being dispensed. There was an air bubble in the line that needed primed. Corrected. Check everyday with the test kit to verify concentration. Improper cooling of soup; follow proper cooling process. Inspector: Kelly Cipiti.

Cinco De Mayo, 7011 Airport, Holland, inspected Oct. 2. Side of beef found thawing in standing water in the prep sink. Follow proper thawing process. Prep top on cook line is running warm. Potentially hazardous food must cold hold at 41 degrees and colder. Repair unit. Inspector: Becker.

Dave’s Hideaway Lounge II, 5347 N. Detroit, inspected Oct. 3. Food items in a food warmer at less than 135 degrees. Hot old at 135 degrees or above. Inspector: Kerry Stanley.

Huntington Center Stand #7 Swamp Dogs Grill, 500 Jefferson, inspected Oct. 4. Observed uncovered employee beverages. Employees beverages must have a lid with straw and be stored to protect food and clean items from contamination. Coleslaw in the prep top cooler 48 degrees rather than at 41 degrees or colder. A cup in the front hand sink. Do not use the hand sink to store any items. Inspector: Stanley.

Huntington Center Stand #1 Riverside Grill, 500 Jefferson, inspected Oct. 4. Uncovered employee beverages around the hand sink. Employee beverages must have a lid with a straw and be stored to protect food and clean items/surfaces from contamination. Wipe cloths stored on work surfaces. When not in use, store all damp/soiled cloths in a wipe cloth bucket at 200 ppm quat or 100 ppm chlorine to limit the growth of bacteria. Build up present on the inside of the blue ice scoop holder. Clean and sanitize daily allowing to air dry before using. Inspector: Stanley.

Dairy King, 4144 W. Alexis, inspected Oct. 1. Employee food stored above dessert shells in the walk-in cooler. Store employee food in one area away from food for sale. Inspector: Jennifer Gottschalk.

Vito’s Management Co., LLC, 7060 Sylvania, Sylvania, inspected Oct. 3. Hand sink blocked by mops and broom handles. Find a different location to store mops and brooms. The hand sink cannot be blocked. hand sinks must be free and stocked for proper hand washing to occur. One box of nacho cheese sauce stored directly on the floor. Food and food contact items must be stored at least 6 inches off the ground to prevent cross contamination. Inspector: Gottschalk.

Sylvania Tam-O-Shanter Inc. Lounge, 7060 Sylvania, inspected Oct. 3. Bottle of floor cleaner stored on chest cooler. Do not store chemicals near food and food contact items. Corrected. Inspector: Gottschalk.

Barada, 5215 Monroe, inspected Oct. 3. Hummus and noodles in cooler lack seven-day discard date. Properly label food. Repeat violation. Whole shell eggs stocked above produce in walk-in cooler. Stock eggs on bottom shelf to protect from cross contamination. Corrected. Pot of chickpeas soaking in mop sink. Do not place any food container or drain water from a food container in the mop sink. Corrected. Found foods above 41 degrees in prep top cooler; adjust temperature to maintain food at 41 degrees or colder. Inspector: Gottschalk.

Khodal India, LLC, 4900 N. McCord , inspected Oct. 3. No paper towels available at the hand washing sink. Properly stock hand sinks. Inspector: Gottschalk.

Cheers Sports Eatery, 7131 Orchard Centre, Holland, inspected Sept. 26. Small prep top cooler holding foods warm at about 45 degrees rather than at 41 degrees or colder. Adjust temperature or repair unit. Inspector: Becker.

LePetit Gourmet, 6546 Weatherfield, Maumee, inspected Sept. 26. Potentially hazardous foods lack required seven-day discard date; follow proper date marking system. Inspector: Becker.

Stop N Go, 732 Conant, Mau-mee, inspected Sept. 29. Hand sink blocked with storage rack. Clear this area to allow for use of hand sink. Ingredients must be available for all bake goods offered for self service. Inspector: Paul Bauman.

Tony Packo’s Express, 4701 Talmadge, inspected Sept. 26. Shredded cheese cold holding at 44 degrees rather than at 41 degrees or colder. Store cheese under refrigeration or properly ice it. Inspector: Sattler.

Bier Stube, 5333 Monroe, inspected Sept. 26. Cooler holding milk at 46 degrees rather than at 41 degrees or colder. Adjust or repair cooler. Quat sanitizer too strong in three-compartment sink and in wipe cloth bucket in the kitchen. Use proper quat sanitizer level. Inspector: Sattler.

The Original Gino’s Pizza, 5307 Monroe, inspected Sept. 26. Under-counter cooler at pizza prep station holding ham at 50 degrees and sauerkraut at 52 degrees. Cold hold at 41 degrees or less. Discard these items and repair cooler.Walk-in cooler holding food at 43 to 46 degrees. Adjust or repair cooler to cold hold at 41 degrees or lower. Dried tomatoes sitting at room temperature at 73 degrees. Once cut, tomatoes are a food and must be held cold at 41 degrees or colder. Ribs with an expiration date of 9/21 and meatballs with an expiration date of 9/25 in the bottom of the prep top cooler. Refrigerated ready-to-eat food can only be held seven days after preparation or after package is opened. Discard the ribs and meatballs. Inspector: Sattler.

Red Lobster Restaurant, 1422 Reynolds, Maumee, inspected Oct. 2. Salad open top cooler holding foods at 42 to 46 degrees. Foods, held cold, must maintain an internal temperature of 41 degrees or below. Repair cooler. Inspector: Bauman.

McDonald’s, 1405 S. Byrne, inspected Oct. 3. Quat sanitizer dispensing below 200 ppm at three-compartment sink. Maintain proper sanitizer level. Inspector: Kurt Susdorf.

Mancino’s Pizza & Grin-ders, 2325 Woodville, Oregon, inspected Oct. 3. Chlorine sanitizer in wipe buckets at 0 ppm. Maintain proper level of sanitizer. Corrected. Inspector: Brandon Tester.

Comfort Inn West, 1426 S. Reynolds, Maumee, inspected Oct. 2. Cooler in kitchen holding foods between 56 to 61 degrees. Cold hold at 41 degrees or colder. Repair cooler. Sausage gravy in crock pot at 131 degrees rather than at 135 degrees or hotter. Unit was turned up. Home-style crock pots are not approved for use in a licensed food service operation. Obtain approved commercial grade hot holding unit. Consult with this department for approval prior to purchasing unit. Obtain a metal stem thermometer with a 0-220 degrees to be used for monitoring hot and cold holding temperatures. Inspector: Bauman.

Beverly Elementary School, 3548 S. Detroit, inspected Oct. 2. Hand sinks lack adequate supply of hot water. A hot water supply of at least 110 degrees must be available during operating hours. Inspector: Bauman.

The Spigot, 754 Western, inspected Oct. 1. No hot water available at hand sink. Hot water needs to be available for proper hand washing. Repair faucet. Inspector: Susdorf.

Compass, 2465 Collingwood, inspected Sept. 21. Dish machine not reaching 180 degrees on final rinse as needed for proper sanitizing of dishes. Repairman contacted. Pasta salad with a date mark of 9/4/12. Food should be discarded within seven days of making/opening to prevent bacteria growth. Product discarded.

Scott High School, 2400 Collingwood, inspected Sept. 28. Cut tomatoes in walk-in cooler lack required seven-day discard date. Corrected. Inspector: Nathan Fries.

JJM Associates Inc., dba Subway, 24 N. Third, Waterville, inspected Sept. 29. Box of dough stored on floor of walk-in freezer. Store food six inches off the ground to prevent cross contamination. Inspector: Fries.

The Toledo Club, 235 14th, inspected Sept. 25. Food in top of prep top coolers being held at above 41 degrees and milk and eggs at above 41 degrees in the dairy/produce walk in. Cold hold at 41 degrees or colder. Scoops stored with the handles in the product, in the flour bins in both the main kitchen and the bakery. Scoops must be stored such that the handles are not in the product to prevent cross contamination. Inspector: Fries.

Imagine Clay Avenue Middle School, 1120 Horace, inspected Sept. 25. Ham and spaghetti in up right cooler lack required seven-day discard date. Wipe cloth resting out of sanitizer bucket; store in sanitizer bucket. Boxes of apples stored on the floor. Food must be stored six inches above the floor to prevent contamination. Inspector: Fries.

Manhattan’s Restaurant, 1516 Adams, inspected Sept. 24. Food in prep top cooler lack required seven-day discard date, and chicken stock found with a date of 9/5 in walk-in cooler. Date labeling must be consistent in coolers/freezers. Several pans of food setting inside other pans of food without lids. Protect food from cross contamination. If containers of food are to be set directly on top of one another they must have tight fitting lids. Food being held above 41 degrees in the glass upright cooler. COld hold at 41 degrees or colder. Quat sanitizer in wipe cloth bucket behind the bar was low. Maintain proper quat sanitizer level. Corrected. Cook line hand sink blocked with a pot. Keep hand sinks accessible for proper hand washing. Corrected. Inspector: Fries.

Huntington Center Portable #5 Pretzel, 500 Jefferson, inspected Oct. 4. Soiled gloves being saved and used again. To prevent contamination, gloves are a single-task item and must be discarded in a waste receptacle immediately after use. Pre-portioned cups of cheese sauce in the pretzel warmer at 121 degrees rather than at 135 degrees or above. Inspector: Stanley.

Huntington Center Stand #4 Ice Chest, 500 Jefferson, inspected Oct. 4. Uncovered beverages around sinks. Employee beverages must have lids with straws and be stored to protect food and clean items/surfaces from contamination. The three compartment sink verified at 0 ppm quat. To properly sanitize with quat the concentration must be 200 ppm. Inspector: Stanley.

Huntington Center Stand #5 Frog Town Burger, 500 Jefferson, inspected Oct. 4. Unlabeled chemical spray bottle in the back storage area. Spray bottles must be labeled with the common name of ingredients to prevent chemical contamination. Inspector: Stanley.

Huntington Center Stand #6 Bait Shack North, 500 Jefferson, inspected Oct. 4. Pre-portioned cheese sauce cups in the pretzel warmer at 119 degrees rather than at 135 degrees or hotter. The wipe cloth bucket verified at 0 ppm quat. To properly sanitize with quat, the concentration must be 200 ppm. Inspector: Stanley.

Huntington #2 Bait Shack South, 500 Jefferson, inspected Oct. 4. Hot dogs in the warming drawers at 99 degrees rather than at 135 degrees or hotter. Quat sanitizer in three-compartment sink and the wipe cloth buckets at less than 200 ppm. To properly sanitize with quat, the concentration must be 200 ppm. Inspector: Stanley.

Huntington Center the Cross Bar, 500 Jefferson, inspected Oct. 4. An ice well used for edible ice used also as an exterior coolant for bottled beverages. Edible ice bin cannot be used to keep items cold. Discard ice. Sanitizer bucket at less than 200 ppm quat rather than at 200 ppm. Inspector: Stanley.

Ottawa River School, 4747 290th, inspected Oct. 2. Ham wraps in the hot serving unit below 135 degrees rather than at 135 or hotter. Facility must provide racks that properly fit the hot holding equipment. Inspector: Stanley.

Josephine’s Kitchen, 902 Lagrange, inspected Sept. 28. Raw chicken stored above ground beef in cooler. Properly store raw meats. No wipe cloth bucket setup in the kitchen as required. Corrected. Inspector: Stanley.

Subway Sandwich Shop, 20 E. Alexis, inspected Sept. 15. Chemical spray bottles stored on bottom of prep table next to a box of tea. Designate an area for chemicals separate from food and food contact items to prevent chemical contamination. Inspector: Stanley.

Harborside Health Care-Point Place, 6101 N. Summit, inspected Sept. 11. Beef gravy on the new front line steam table at 124 degrees rather than at 135 degrees or hotter. Product reheated to a minimum of 165 degrees. Build up present on the inside of the ice machine. Clean and sanitize machine. Corrected. Inspector: Stanley.

J & J Cafe, 3922 Lagrange, inspected Sept. 12. Ready-to-eat food items lack required seven-day discard date. Wipe cloth buckets setup at 0 ppm. Maintain proper sanitizer concentration. Repeat violation. Corrected. Inspector: Stanley.

Maumee Bay Brewing Company, 27 Broadway, inspected Oct. 2. Salad prep top cooler holding food above the required 41 degrees. Replace cooler lid. Inspector: Cipiti.

Char’s Mart, 766 Oak, inspected Oct. 2. The person in charge must have completed a level one food certification course. Inspector: Cipiti.

Zia’s, 20 Main, inspected Oct. 4. Salad prep top cooler holding food at 45 degrees and pasta prep top cooler on the cook line holding at 44-47 degrees. Cold hold at 41 degrees or below. Service coolers to hold at safe temperatures. Inspector: Cipiti.

Huntington Center Stand #8 Bait Shack Ground, 500 Jefferson, inspected Oct. 4. Individual portioned cups of cheese being sold at 120 degrees. To prevent the growth of bacteria that can lead to food related illnesses maintain at 135 degrees or above. Inspector: Cipiti.

Huntington Center Portable #2 Arena BBQ, 500 Jefferson, inspected Oct. 4. Sanitizer bucket with only soap in it. Provide a bucket with sanitizer to ensure all food contact surfaces are being sanitized. Inspector: Cipiti.

Huntington Center Stand #9 Suite Level South, 500 Jefferson, inspected Oct. 4. Individual portioned cups of cheese at 117 degrees. To prevent the growth of bacteria, maintain 135 degrees or above. A can of stainless steel polish spray being stored directly above food prep area. Top prevent contamination, store chemicals away or below food prep areas. Inspector: Cipiti.

Huntington Center Portable #4 Pretzel, 500 Jefferson, inspected Oct. 4. The food handler touching the pretzels with bare hands. Use clean gloved hands only. No available sanitizer bucket set up as required. A bucket was supplied but no rags were made available. Soiled gloves being saved and used again. Discard used gloves. Inspector: Cipiti.

Huntington Center Stand #3 T Town Treats, 500 Jefferson, inspected Oct. 4. Hand sink blocked from use with a sanitizer bucket. Do not store anything inside this sink. Inspector: Cipiti.

Huntington Center Club Bar, 500 Jefferson, inspected Oct. 4. A bottle of bloody Mary mix being stored at room temperature. This bottle was marked keep refrigerated after opening. Cups stored in and on hand sink that is for hand washing only. Inspector: Cipiti.

Huntington Center Main Kitchen, 500 Jefferson, inspected Oct. 4. Food handler touching cookie with bare hands. Use gloves. Container of raw egg wash improperly stored. Follow proper storage order. Wet wiping cloths stored on counters rather in sanitizer bucket. Hand sink in the beverage area blocked from use. Keep sink accessible for proper hand washing. Unlabeled chemical spray bottle in the warehouse. Properly label bottle. Build up inside the ice machine in the warehouse area. To prevent the growth of mold or bacteria, sanitize all inside surfaces. Store the ice scoop in a protective container not directly on the ice machine. Inspector: Cipiti.

BP Glendale, 1502 Detroit, inspected Sept. 27. Chlorine test stripe unable to be located, must be 100 ppm. Keep three-compartment sink clear of debris and in use. Inspector: Mike Brady.

No violations:

Shiver’s, 2425 Key.

LCRC Softball #1, 2901 Key, Maumee.

LCRC Softball #2, 2901 Key, Maumee.

Learning Ladder, 5155 Airport.

Huntington Center Stand #10 Suite Level North, 500 Jefferson.

Cindee Shivers, 2603 Airport.

Gateway Middle School, 900 Gibbs, Maumee.

Fort Miami Elementary School, 2501 River, Maumee.

Washington Junior High School, 5700 Whitner.

Busia’s Narozny, 302 W. Laskey.

Little Miss & Mister, 5776 Harvest.

Jefferson Junior High School, 5530 Whitmer.

Starbucks Coffee Co., 3305 W. Central.

Sylvan Lodge, 3535 Holland Sylvania.



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Related stories