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Published: Monday, 12/3/2012 - Updated: 2 years ago

Restaurant Inspections: 12-3

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

Violations:

Kentucky Fried Chicken, 5649 W. Alexis, Syvlania, inspected Nov. 9. Containers of cole slaw at 46.5-52 degrees in the cold-holding unit on the line. Cole slaw must be held at 41 degrees or lower to prevent bacteria growth. Do not over stock this unit; allow proper air flow. Cole slaw was discarded. Air temperature of the cold-holding unit was 20 degrees. Quat sanitizer bucket tested at 100 ppm for quat sanitizer. Quat sanitizer must test at 200 ppm in both the wiping cloth bucket and in the sanitizer wiping cloth bucket. Quat sanitizer bucket was changed and tested correctly. The sanitizer bucket may need to be changed more often to maintain proper concentration. Inspector: Jennifer Gottschalk.

Rosary Care Center, 6832 Convent, Sylvania, inspected Nov. 13. Milk carton at 48-50 degrees on ice. Milk, juice, creamer, etc must be held at 41 degrees or below to prevent bacteria growth. Store the milk, juice, etc. on the buffet line to maintain proper temperature. Buffet line at 59 degrees; cold-holding air temperature must be 33 to 38 degrees to maintain 41 degrees or colder on buffet line. A plumbing backup occurred after breakfast on the buffet line floor drains. According to the plumber, the back up was due to overuse of the garbage disposal. Make the necessary plumbing repairs. This is the second plumbing backup on the floor drains (last one on 2/7/12). Plumbing must be in good working condition. One container of jelly opened by the prep cooler at room temperature. The container label states it must be refrigerated after opening. Jelly was discarded. Read labels for proper storage of jelly, sauces, and dressings. Inspector: Gottschalk.

Ideal Restaurant, Inc. d/b/a Mancy’s Italian, 5453 Monroe, inspected Nov. 13. No date labeling observed on several prepared items in the walk-in cooler. Once time/temperature control for safety foods (TCS) are prepared/opened, they must be dated. There is a seven-day discard date, with the date made as Day 1. Date labeling allows all employees to know when products must be discarded. Provide a hook to hang mops up for air drying. Repeat violation. Inspector: Gottschalk.

UAW Local 14, 5411 Jackman, inspected Nov. 13. Improper ice bath of cheese and tomatoes: cheese 51 degrees, tomatoes 49 degrees. When using ice as an exterior coolant, the ice level must meet the product level. Corrected. Deli meat in walk-in cooler with no date mark. Foods must have a seven-day discard date. Improper cooling of hash-brown potatoes and sausage gravy. When cooling in the walk-in, vent lid for rapid cooling. Cool from 135 to 70 degrees within two hours, and from 70 to 41 degrees within next four hours. Bulk container of bread crumbs with label inside. Working containers holding food or food ingredients that are removed from their original packages for use in a food service operation or retail food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices and sugar, shall be identified with foods’ common names. Label containers on outside to protect from contamination. Inspector: Stacy Seger.

Subway, 8249 Sylvania-Metamora, Sylvania, inspected Nov. 9. Bottle of Soft Scrub on the shelf next to the lids. Chemicals must be stored away from clean dishes, utensils and food items to prevent contamination. Store chemicals in one area on a bottom shelf or in a designated area. Corrected. Inspector: Gottschalk.

Monnettes’ Market, 2003 N. Reynolds, inspected Nov. 14. Deli meats and cheese date marked with a eight-day discard period. Foods have a seven-day discard date, with date opened or prepped being Day 1. Inspector: Kurt Susdorf.

Achieve Career Preparatory Academy, 310 Collingwood, inspected Nov. 14. Chlorine sanitizer bucket above 200 ppm. Chlorine sanitizer buckets need to be at 50 to 100 ppm for proper sanitizing of food-contact surfaces. Use chlorine sanitizer test strips to measure concentration in bucket. Inspector: Susdorf.

Family Dollar, 1516 Broadway, inspected Nov. 14. Several traces of mouse feces in pet area and on shelves in food area. Pest-control company is currently coming out weekly to treat for mice. Mouse problem has improved from previous inspection. Increase frequency of traps and baits from pest control company to treat for mice. Inspector: Susdorf.

McDonald’s, 36 N. Reynolds, inspected Nov. 14. Creamer at dispenser by drive-thru window at 48 degrees. Time/temperature controlled for safety foods need to be held at 41 degrees or lower to prevent bacteria growth. Remove creamer from dispenser and repair dispenser to maintain 41 degrees or lower. Quat sanitizer above 400 pm in three-bay sink. Quat sanitizer should be at 200 ppm for proper ware washing. Reduce quat sanitizer at dispenser to 200 ppm to prevent chemical contamination. Inspector: Susdorf.

Hampton Inn, 1409 Reynolds, Maumee, inspected Nov. 14. Cut melon and fruit holding cold at 54 degrees on ice. Food held cold must maintain an internal temperature of 41 degrees. Products held by ice for temperature control must be submerged in ice to maintain required temperature. A larger ice-holding container must be used to allow proper icing. Second repeat violation. Dish machine not functioning properly. Water is not spraying throughout inside of machine. Contact maintenance to ensure machine is adequately washing and sanitizing dishes. Repeat violation. Inspector: Paul Bauman.

Little Caesar’s, 3245 W. Alexis, inspected Nov. 9. Pizza pans on floor cooling, waiting to be re-used. Food contact items must be stored a minimum of six inches above the floor to limit contamination. Inspector: Seger.

Max & Erma’s, 1391 Arrowhead, Maumee, inspected Nov. 8. Wet wiping rag sitting on prep surface. To prevent potential contamination, store all wiping rags in sanitizer solution between uses. Fish in reduced-oxygen packaging (ROP) being held under refrigeration in a thawed state. Fish in ROP must remain frozen. Fish must be removed from packaging or exposed to oxygen when thawed. Employee sweatshirt sitting on food-prep surface. To prevent contamination of food or food-prep surfaces, store all employee belongings in designated storage area. Inspector: Bauman.

Nice Look, Inc. d/b/a Sunoco Food Market, 1855 Woodville, Oregon, inspected Nov. 7. Prep-top cooler holding food at unsafe temperatures. Food must be held at 41 degrees or lower to limit bacteria growth. Service/adjust cooler to hold proper temperature. Ice buildup inside cooler. Will reinspect. No date marking on food (breakfast sandwiches and burritoes in display cooler). Food not frozen and held longer than 24 hours must be date marked. Good for seven days at 41 degrees or lower to limit bacteria growth. Day opened or thawed counts as Day 1. Inspector: Brandon Tester.

Devyn’s Market, Inc., 1401 N. Detroit, inspected Nov. 9. Facility is selling bulk pretzels without a three-bay sink for proper ware washing of utensils. Food must be sold pre-packaged unless a three-bay sink is installed. Inspector: Kelly Sattler.

The ClassIc Lounge, 2224 Nebraska, inspected Nov. 9. Found fish thawing improperly in the food prep sink. Thawing in the prep sink must be done under cool running water (no more than 70 degrees), food may not sit in stagnant water or go above 41 degrees to prevent bacteria growth. Found macaroni and cheese and corn improperly reheating in steam table. Food must be reheated on a direct heat source with 2 hours to at least 165 degrees. This facility is not license to reheat in bulk only in individual portions. Inspector: Gillian Wilke.

Toledo 76, 552 Illinois, Maumee, inspected Nov. 10. Breakfast sausage held at 125 degrees. Food held hot must maintain an internal temperature of 135 degrees or above. Grill roller turned up. Inspector: Bauman.

Hot Ready Freddy, 1107 Broadway, inspected Nov. 7. No chlorine sanitizer bucket set up. A chlorine sanitizer bucket or sink (50 to 100 ppm) must be set up for proper sanitizing of food contact surfaces. Inspector: Susdorf.

Inhouse Business, Inc., d/b/a Suncco, 3503 Hill, inspected Nov. 7. Deli sandwiches at 48 degrees in display case. Time/temperature controlled for safety foods need must be held cold at 41 degrees or less to prevent bacteria growth. Contact licensed repair man to fix cooler. Deli sandwiches removed from cooler. Inspector: Susdorf.

Rock ’N Rodeo Saloon, 7802 Jerusalem, Oregon, inspected Nov. 14. Lunch meats without date marks. Food must be date marked once prepared or opened. Good for seven days at 41 degrees; day opened counts as Day 1. Inspector: Tester.

Golden Eagle Cafe, 5665 Seaman, Oregon, inspected Nov. 14. Bare-hand contact with ready-to-eat food (pie, tomatoes, bacon). Ready-to-eat food must be handled with gloves or utensils. This is to prevent contamination. Inspector: Tester.

 

Recently inspected restaurant with no violations:

Hungry Howie’s, 5820 Douglas.

Prince of Peace Christian Preschool, 4155 Pickle, Oregon.

Bowsher High School, 2255 Arlington.

Bob Evans, 3025 Glendale.

Forever Friends Learning Center, 4609 Glendale.

Taco Bell, 3302 W. Central.

Jerusalem Elementary, 535 Yondota, Curtice.

VFW Post, 3925 W. Alexis.

Speedway, 1525 Alexis.

Cracker Barrel Old Country Store, 1395 Ford, Maumee.

Waterville Elementary, 457 Sycamore, Waterville.

Whitehouse Primary, 6510 Texas, Whitehouse.

Anthony Wayne Junior High, 6035 Finzel, Whitehouse.

Fallen Timbers Middle School, 6119 Finzel, White house.

Cash N Charge dba: Centre Court Lounge, 5929 Heatherdowns.

Huckellberry Lounge, LLC dba: Martini & Nuzzi’s, 6023 Manley, Maumee.

Summit Academy Toledo, 1853 South.

Open Gate Cafe, 2121 Garden Lake.

Communicare @ Waterford Commons, 955 Garden Lake.

YMCA Childcare at Whitmer, 5511 Whitmer.

Stop N Go, 5825 Jackman.

Sunoco Grab N Go, 2445 W. Alexis.



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