Restaurant inspections: 1-14
1/14/2013Recently released inspection reports of Lucas County food-service operations.
Violations:
Wendy’s, 5166 Airport, inspected Dec. 28. Employee health log in file has incomplete list of reported illnesses. Prep-top cooler on drive-thru side only at 47 degrees (or above). Do not use until repaired. Must be 41 degrees or lower to prevent bacterial growth. Inspector: Mike Brady.
Byblos, 1050 S. Reynolds, inspected Dec. 28. Designate hand sink in kitchen area. Install splash guard on designated sink. Inspector: Brady.
Kroger, 5109 Glendale, inspected Dec. 27. Refrigerate home-style 38-ounce pumpkin pies until further notice. Chlorine test strips needed for deli sanitizer spray bottles. Must be 100 ppm concentration. Inspector: Brady.
South End Sports Bar & Grille, 5105 Glendale, inspected Dec. 27. Unable to locate quat test strips for sanitizer solution wipe cloth buckets. Must be 200 ppm. Improper chlorine test strips for checking chlorine concentration; observed pool test strips. Must get proper food-facility test strips. Use at 50 to 100 ppm concentration. Unable to locate food thermometer. Upright refrigerator operating at 46 degrees. Must be 41 degrees or below to prevent bacterial growth. Mop sink drain currently out of order. Dispose of water in sanitary sewer floor drain until repaired. Inspector: Brady.
Marco’s Pizza, 5155 Glendale, inspected Dec. 27. Quat sanitizer over 400 ppm concentration. Must be 200 ppm concentration. Inspector: Brady.
TrueNorth Energy/Shell, 1031 S. Reynolds, inspected Dec. 27. Using chlorine as sanitizer without chlorine test strips. Must be 100 ppm. Quat strips available but no quat sanitizer available. Inspector: Brady.
Chick-Fil-A, 4260 W. Sylvania, inspected Dec. 27. Cooked chicken fillets are held at 86 degrees today based on time displayed. To hold food based on time in lieu of temperature, the food must be marked or otherwise identified to indicate the time that is four hours past the point in time when food is removed from temperature control. Chicken voluntarily discarded. There is no sanitizer detected in any of wipe cloth buckets checked today. Wipe cloth buckets must be changed as often as needed to maintain chlorine sanitizer at 50 to 100 ppm or quat sanitizer at 200 ppm. Chlorine sanitizer is in use at this facility. Also, wet wiping towels stored out on work surfaces at this time. Store wet wiping towels in sanitizer solution when not in use to prevent bacteria growth. Boxed beverage syrups stored beneath cleaning supplies and chemicals on a storage rack. To prevent contamination, chemicals and cleaning supplies must be stored separate from or below food and food-contact items. Inspector: Kelly Sattler.
Subway, 2925 Glendale, inspected Dec. 20. No wipe cloths in sanitizer solution. Auto sanitizer dispenser at three-bay sink not sanitizing at 200 ppm concentration for quat sanitizer. Hand mix until repaired. Inspector: Brady.
K&J Meats, 3047 Glendale, inspected Dec. 20. Power washer/sanitizer dispensing quat sanitizer at only 50 ppm. Must be 200 ppm. Maintenance/repairman called. Inspector: Brady.
Olive Garden, 1919 S. Reynolds, inspected Dec. 17. Drip in ceiling of walk-in cooler. Protect food from drips/contamination. Drip in light fixture and seam of ceiling. Inspector: Brady.
The Black Pearl, 4630 Heatherdowns, inspected Dec. 8. No sanitizer solution available for use during inspection. This is an area for food-contact surfaces. Dish washer sanitizer bucket 400 ppm. For hand dipping keep at 100 ppm chlorine concentration. Inspector: Brady.
Goody’s Sports Nut Saloon, 1311 S. Detroit, inspected Dec. 21. Thermometer needed in downstairs refrigerator; maintain at 41 degrees or lower. Inspector: Brady.
Berger’s Olde Tyme, 1742 W. Laskey, inspected Jan. 4. Bleach in wipe bucket behind bar above 400 ppm. When using bleach as a sanitizer, the concentration must be between 50 to 100 ppm to prevent chemical residue/chemical poisoning. Inspector: Stacy Seger.
Buffalo Wild Wings, 3555 Navarre, Oregon, inspected Jan. 2. Cole slaw and hot dogs without date marking. Food held longer than 24 hours must be date marked then discarded after seven days to limit bacteria growth. Date item prepared or package opened counts as Day 1. Corrected. Spray bottle without proper label. Working chemical bottles must be labeled with contents’ common names for proper identification to prevent contamination. Inspector: Brandon Tester.
Sorrento’s Pizza, 2001 Starr, inspected Jan. 2. Chemical spray bottle without label. Spray bottles shall be labeled with contents’ common names for proper identification to prevent contamination. Corrected. Inspector: Tester.
Christian Childcare Inc., 3530 Seaman, Oregon, inspected Jan. 2. Cooked carrots held at unsafe temperatures of 113 degrees. Hot food shall be held at 135 degrees or higher to limit bacteria growth. Adjust steam table to maintain proper temperatures. If foods drop below 135 degrees, reheat to above 165 degrees before serving again. Inspector: Tester.
Subway, 1355 S. McCord, Holland, inspected Dec. 18. Sanitizer in sink and bucket at 100 ppm or lower. The sanitizer must be at 200 ppm quat to properly sanitize. Replace the sanitizer more often when in use. Inspector: Julie Nye.
Little Caesar’s Pizza, 1331 S. McCord, Holland, inspected Dec. 18. Sanitizer at 0 ppm quat. The sanitizer must remain at 200 ppm to properly sanitize. The bucket was remade at 200 ppm. No time was marked on the log or on the rack of unbaked pizza held at room temperature to make the hot-n-ready pepperoni pizza. The time the rack of pizzas removed from the walk-in cooler must be marked on the rack or on a log sheet. The pizzas have a four-hour time period to be held out at room temperature. If they are not baked during this four-hour time period, the pizzas can not be placed back in the walk-in cooler, the pizzas must be discarded. Inspector: Nye.
Walmart, 1355 S. McCord, Holland, inspected Dec. 18. High-temperature dish machine not sanitizing completely; it is reaching 180-degrees rinse in the back, but not in the front. To work and sanitize properly the dish machine must reach 180 degrees throughout the entire dish machine. Repair the dish machine so it can sanitize all dishes. Inspector: Nye.
Knights Inn Toledo West, 1520 S. Holland-Sylvania, Maumee, inspected Dec. 17. Milk at improper temperature of 48 degrees. Food items must be kept at 41 degrees or below to prevent bacteria growth. Keep the milk in a container that can hold it at 41 degrees or below, or in a cooler. No sanitizer in use. The facility must immediately provide sanitizer to be able to sanitize equipment, utensils, and tables. Inspector: Nye.
Scarlett’s Cabaret, 5765 Telegraph, inspected Dec. 28. Mold developing in ice machine. Properly clean and sanitize components of ice machine regularly to prevent mold growth. Mold build-up in pop holsters. Clean and sanitize holster regularly to prevent build-up. Inspector: Seger.
Maumee One-Stop Shop, 1289 Conant, Maumee, inspected Dec. 21. Customer self-service doughnuts for sale without ingredient information available. Contact manufacturer and obtain ingredient information for all varieties of doughnuts for sale. This information must be available for customers. Hot water not functioning. Contact licensed plumber to repair hot water tank/supply. Inspector: Paul Bauman.
Kinder Care Learning Center, 1561 Henthorne, Maumee, inspected Dec. 17. Cooler holding at various temperatures; the back is at 41 degrees or below, but food in the front of the cooler is holding at 45 to 42 degrees. Food items must be held at 41 degrees or below to prevent bacteria growth. The cooler will be turned down and if the temperature does not reach 41 degrees a service call will be made. Inspector: Bauman.
Kyoto Ka, 6801 W. Central, inspected Dec. 17. Crab in ice at improper temperature of 45 to 47 degrees. Food items must be held at 41 degrees or below to prevent bacteria growth. Ice the food so the ice is level with food. Ice was added for the crab meat. Kitchen hand sink blocked with items inside. Hand sinks must remain free from blockage for easy accessibly. Items removed. Some cooked noodles in packages thawing at room temperature. Food items must thaw properly in the prep sink under cold running water, in the cooler, or as part of the cooking process. The noodles were placed in the cooler. Inspector: Nye.
Ultimate Coney Island, 1572 Spring Meadows, Holland, inspected Dec. 10. Several food items reheated improperly in the steam wells. When properly reheating, food items must be placed in the direct heat source (microwave/stove top/oven). This will reheat the food properly to 165 degrees within two hours and prevent bacteria growth. Cook stated he places them in the steam wells until he is available to place them in the microwave. Reheating in the microwave is an approved reheat method, but do not take food out of the cooler until ready to reheat. The food was removed from the steam well and will be reheated in the microwave. Dish machine not dispensing chlorine (0 ppm). Repair the dish machine so it dispenses 50 ppm chlorine and properly sanitizes the dishes, utensils, and equipment. Do not use the dish machine until it is repaired. The facility must set up and use the three-bay sink. GFS was contacted and a repair person is coming to repair the unit. Inspector: Nye.
Hibachi Supreme Buffet, 1550 Spring Meadows, Holland, inspected Dec. 10. Buffet cooler holding pudding at 60 degrees and melon at 50 degrees. Food must be held at 41 degrees or below at all times to prevent bacteria growth. Turn the cooler down or repair the cooler so it can hold food at 41 degrees or below. Pudding and melon discarded. Prep-top cooler in hibachi area holding at improper temperatures of 44 to 51 degrees. Turn the unit temperature down or repair the cooler to be able to hold food at 41 degrees or below to prevent bacteria growth. Unit might have been just turned on and will be monitored. Make sure to turn equipment so it can maintain food at 41 degrees or below when in use. Improper storage order: raw chicken stored above raw beef in the hibachi area and raw chicken and beef over ready-to-eat food items. Food must be stored properly to prevent cross contamination. Top to bottom: produce/ready-to-eat food items/raw whole food items/raw whole food items/raw ground items/raw poultry. A kitchen hand sink blocked by a large rolling cart. Hand sinks must remain free from blockage for easy accessibility and proper hand washing. The cart was removed. Inspector: Nye.
Mirage Express, 1223 N. Byrne, inspected Jan. 2. Found open containers of cocktail sauce and BBQ sauce labeled "refrigerate after opening" sitting out at room temperature. Once these food containers are opened, make sure to keep them under refrigeration to prevent bacteria growth. A wet towel stored on table top. Store wet towels not in use in the sanitizer wipe cloth bucket to prevent bacteria growth. Correct. Inspector: Gillian Wilke.
Rally’s, 3509 Airport, inspected Dec. 31. Sanitizer bucket and scrub pad in hand sink. Keep hand sink clear of all items. Inspector: Brady.
Recently inspected food-service operations with no violations:
Foundation Early Education Center, 1555 S. Byrne.
Trinity Lutheran School, 4560 Glendale.
Subway, 1564 S. Byrne.
Wendy’s, 3360 Glendale.
Arlington Elementary, 707 Woodsdale.
Byrnedale Elementary School, 3635 Glendale.
La Scola Italian Grill, 5375 Airport.
Learning Ladder, 5155 Airport.
Starbuck’s, 1260 S. Reynolds.
Manchino’s Pizza & Grinders, 6650 Centers, Holland.
Airport Carry Out, 11828 Airport, Swanton.
Cherry Tree Bakery, 6726 Providence, Whitehouse.
R & S Market, 2211 S. Berkey Southern, Swanton.
Tree City Catering, 5960 Angola.
Club Irie Lounge, 1609 W. Bancroft.
Conn-Weissenberger American Legion, 2020 W. Alexis.
Taco Bell, 3265 W. Laskey.