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Published: Monday, 1/21/2013

Restaurant inspections: 1-21

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

Violations:

Our Food Mart, 454 E. Streicher, inspected Jan. 9. No running water at the mop sink. Unable to gain entry to the basement to verify water. Must be able to verify both hot and cold running water in the building within 24 hours. Inspector: Kerry Stanley.

Circle K, 103 Anthony Wanye Trail, Waterville, inspected Jan. 9. Display case cooler holding above 41 degrees. Empty the unit until it can be repaired, and holds cold at 40 degrees or lower. Inspector: Sara Becker.

Speedway, 6757 Airport, Holland, inspected Jan. 8. Hand-wash sink filled with bottle and can returns and chemicals. Keep hand sink accessible for hand washing. Store chemicals in separate area to eliminate potential for chemical contamination. Inspector: Becker.

Valley Services - Margaret Hunt Senior Center, 2121 Garden Lake, inspected Jan. 9. Quaternary ammonia sanitizer on clean dish side for dipping hands. Use chlorine at 100 ppm concentration instead of quat sanitizer. Otherwise install a hand sink. Need chlorine test strips. Inspector: Mike Brady.

Taco Bell, 3460 Airport, inspected Jan. 7. Single faucet in men’s and women’s restrooms not hot enough for hand washing. (Work order in process). Inspector: Brady.

Scrub’s Pub, 3312 Glendale, inspected Jan. 4. Unable to locate chlorine test strips. Must be 100 ppm. No quat sanitizer dispensing at bar sink. Must be 200 ppm quaternary ammonia. Inspector: Brady.

Bible Temple Day Care, 3327 Airport, inspected Jan. 4. Employee health log needed. Inspector: Brady.

Koreana, 536 S. Reynolds, inspected Jan. 8. Eliminate drip from walk-in freezer. Wipe cloths on prep counters lack required sanitizer solution. Inspector: Brady.

Wendy’s, 3124 Monroe, inspected Jan. 8. Food not time stamped. Facility uses time in lieu of temperature and must time stamp food with a maximum of four hours. Inspector: Stacy Seger.

Rally’s, 3033 Cherry, inspected Jan. 11. Hot dogs on line in drawer at 110 degrees. Food needs to be held at 135 degrees or higher to prevent bacteria growth. Inspector: Seger.

Bob Evans Farms, Inc., 2849 Navarre, Oregon, inspected Jan. 14. Middle prep-top cooler holding pasta, macaroni and cheese at unsafe temperature of 45 degrees. Cold hold at 41 degrees or colder to limit bacteria growth. Service/adjust cooler. Inspector: Brandon Tester.

Frisch’s Big Boy, 3537 Secor, inspected Jan. 14. Wet wiping towel out on a work surface. Store wet wiping towels in sanitizer when not in use to prevent bacteria growth. Inspector: Kelly Sattler.

Madison Avenue School of the Arts, 1511 Madison, inspected Jan. 14. Food holding at 48 degrees rather than at below 41 degrees to prevent bacterial growth. Inspector: Nathan Fries.

Lucky Dollar, 1713 Jefferson, inspected Jan. 14. Observed raw bacon stored above ready-to-eat food. Raw meat and poultry should be stored below ready-to-eat food to prevent cross contamination. Inspector: Fries.

The Original Gino’s Pizza, 3981 Monroe, inspected Dec. 11. Food holding above 41 degrees in the walk-in cooler. Cold hold food at 41 degrees. Small dressing cups being used as scoops in the sugar bin. Only use food grade scoops for bulk bins and store the scoops so the handles are not in the food. Inspector: Fries.

Notre Dame Academy, 3535 Sylvania, inspected Jan. 9. Half-and-half is sitting out at room temperature at 67 degrees. This food must be held cold under refrigeration at 41 degrees or lower. Provide a means for cold holding at coffee drink station. Half-and-half was discarded. Inspector: Sattler.

Arnie’s Again, 3332 W. Central, inspected Jan. 9. Dishes sanitized before soap is rinsed off. Always set up the three-bay sink to wash, rinse, and then sanitize as the final step. Corrected. Corned-beef container with old date sticker on it that said 12/20-12/25. Food must be date marked with each new batch that is prepared. Completely remove date stickers when washing containers. Inspector: Sattler.

Cheetah’s, 5801 Telegraph, inspected Jan. 10. Towels on top of dish machine with glasses on them to dry. Towels harbor bacteria and may not be used to store dry glasses. Provide proper bar matting or air dry on glass rack. Inspector: Seger.

7-Eleven, 1101 Western, inspected Jan. 9. General cleaning of back room is needed. Sweep and mop under three-bay sink and pop syrup storage boxes. Heavy build-up and debris on floors. Clean room more frequently to prevent pest attraction. Coats and employee belongings stored with food containers and cups in back room. Designate employee area away from any utensils or food to prevent cross contamination. Inspector: Kurt Susdorf.

L’Ambiance Banquet Hall & Catering Services, 5237 Renwyck, inspected Jan. 9. Three-door beverage cooler behind bar at 46 degrees rather than at 41 degrees or lower. Repair cooler. Inspector: Susdorf.

The Olive Garden, 5120 Monroe, inspected Jan. 8. No sanitizer bucket set up in the prep area. A sanitizer bucket with correct concentration of sanitizer must be set up in food areas. Sanitizer buckets were set up correctly with chlorine at 100 ppm in all areas. Wet wipe towels being used on the bag sealer. Wet towels cannot be used because they can harbor bacteria. Ravioli at 43 degrees, chicken at 43 degrees, and spaghetti at 45 degrees in the drawers. Adjust or repair unit. Carbonara sauce at 47 degrees and tomatoes at 52 degrees on ice. Foods must be held cold at 41 degrees or lower. Follow proper icing procedure. Ice was added. Tomatoes were discarded. Inspector: Sattler.

Palacio Maya, 5125 Monroe, inspected Jan. 8. Beef prepared the day before is still 43 degrees in the walk-in cooler. Follow proper cooling procedure. Cheese is 48 degrees and tomatoes are 43 and 46 degrees on ice. These foods must be held cold at all times at 41 degrees or lower. Follow proper cold storage procedures. Foods discarded. Inspector: Sattler.

Rumors, 5205 Monroe, inspected Jan. 8. Walk-in cooler holding food cold at 41 to 43 degrees rather than at 41 or below. Adjust cooler to hold at proper temperature. Inspector: Sattler.

Stop N Shop, 802 S. Byrne, inspected Jan. 11. Clear the three-bay sink area of unused equipment and pop cans to maintain proper ware washing of pop machine and coffee utensils. Stock hand sink in back with soap and paper towels to ensure proper hand washing. Provide an ingredient list for self-service doughnut case. Inspector: Susdorf.

Bogart’s, 1402 South, inspected Jan. 10. Replace all cracked tiles and missing cove gage in both restrooms. Floor in restroom is deteriorating in many places. Flooring needs to be smooth and easily cleanable. Inspector: Susdorf.

Jack’s Superette, 56 N. Howard, Curtice, inspected Jan. 9. Ground pork and kielbasa stored above whole meats in meat display cooler. Practice proper food storage order. Shredded cheese and eggs held at unsafe temperatures in self-service coolers. Do not over stock display coolers. This can restrict air flow that can affect temperatures. Inspector: Brandon Tester.

GFS Market Place, 3928 Navarre, Oregon, inspected Jan. 9. Chemical spray bottle lacks label. Properly label spray bottles with contents’ common names for proper identification and contamination prevention. Leak and buildup under three-bay sink and deli. Repair and clean sink. Inspector: Tester.

Rudy’s Hot Dog, 4748 Monroe, inspected Jan. 8. Hash browns and shell eggs sitting out at room temperature. Cold or hot hold food at proper temperature. Walk-in cooler and under-counter milk cooler are holding food above 41 degrees. Food must be held at 41 degrees or lower. Adjust coolers. Inspector: Gillian Wilke.

Table Forty 4, 610 Monroe, inspected Jan. 9. Bar hand-washing sink blocked from use with no supplies. Keep sink accessible and properly stock sink with hand soap and paper towels to promote proper hand washing. Inspector: Kelly Cipiti.

Sam & Charlie’s White Hut, 2344 W. Central, inspected Jan. 8. Hand sink blocked with trays. Keep sink accessible for hand washing. Corrected. Inspector: Wilke.

Happy’s Pizza, 27 S. Reynolds, inspected Jan. 9. Unlabeled chemical spray bottles on sink. Bottles need to be labeled to prevent chemical contamination. Sanitizer bucket not set up in back prep room. When preparing food or making dough in prep room, a sanitizer bucket needs to be set up for proper sanitizing of food contact surfaces. Cooked ribs in walk-in cooler lack required seven-day discard date. No gloves available. Manager said gloves were ordered and being picked up within hours. Inspector: Susdorf.

Marco’s Pizza, 1419 South, inspected Jan. 10. Container of ham with a discard date of 1/9. Foods, once opened or prepared, have a seven-day discard date. Ham was discarded. Quat sanitizer above 400 ppm in bucket and below 100 ppm in sanitizer sink. All sanitizer needs to be at 200 ppm. Corrected. Inspector: Susdorf.

New Millennium (BP), 4306 W. Sylvania, inspected Jan. 9. One person must be on duty at all times who is certified in a minimum of a Food Safety Level One. There is no such employee onsite. Public health order was issued Aug. 8, 2012, requiring that an employee certified in food safety must be on duty. A summons will be issued. Hot dogs on roller grill holding at 125 to 130 degrees. Hot hold such food at 135 degrees or higher. Hot dogs discarded. Adjust temperature of roller grill; remove grill from use if it cannot properly hot hold food. Repeat violation. Sandwich warmer is being used to heat commercially processed, hermetically sealed sandwiches and food. Chimichanga at 88 degrees. Food must be heated rapidly, with the time the food is between 41 and 135 degrees not exceeding two hours. Hot-holding unit is not designed for rapid heating and may not be used for any other purpose but hot holding. Food must be heated to an internal temperature of at least 135 degrees before being placed into the hot holding cabinet. Sandwich hot-holding cabinet has ambient air temperature of 122 degrees. Food must be held hot at 135 degrees or higher. Unit adjusted and by end of inspection held at 173 degrees. Repeat violation. Ingredients statements must be provided and easily accessible for each individual variety of self-service baked good. No ingredients found for certain doughnut varieties, such as filled doughnuts. Repeat violation. Inspector: Sattler.

Seaway Market Place, 1707 Cherry, inspected Jan. 11. Improper date marking on deli meat. Food must have a seven-day discard date. Ground meat stored above bacon in display case. Follow proper storage order. Inspector: Seger.

Sundown Cantina, 5680 Mayberry, Sylvania, inspected Jan. 9. Box of fryer cleaner stocked above food and food containers in the storage area. Store chemicals in separate area. Corrected. Found beans cooled overnight to 50 degrees. Follow proper cooling procedures. Beans discarded. Raw shell eggs stored above bacon in the walk-in cooler. Follow proper food storage order. Corrected. Food stored on floor of walk-in freezer. Store food at least six inches off the ground to protect from contamination. Rearrange food storage in the walk-in freezer. Inspector: Jennifer Gottschalk.

Speedway, 5430 Monroe, inspected Jan. 9. Cans of smokeless tobacco stored in the same container of packaged cheese in the one-door cooler. Do not store tobacco products with food. Inspector: Gottschalk.

Biggby Coffee, 4031 McCord, Sylvania, inspected Jan. 9. Found half-and-half, juice, and strawberries at 55 degrees in the smaller two-door under-counter cooler. Cooler must maintain food and beverages at 41 degrees or lower. Out-of-temperature food discarded. No paper towels at two hand sinks. Stock sinks with hand soap, paper towels and hot/cold water for proper hand washing. Repeat violation. Found container of cheese dated expiration on 12/26 in walk-in cooler. Cheese discarded. Properly label such food with seven-day discard date. Inspector: Gottschalk.

R. S. Restaurants Inc. dba Ciao! Ristorante, 6064 Monroe, Sylvania, inspected Jan. 8. Chemical spray bottle at the bar hanging above the to-go containers. Store bottle away from to-go containers. Corrected. Inspector: Gottschalk.

McDonald’s, 1560 E. Alexis, inspected Jan. 9. Wet wiping cloths stored on prep surfaces. Store damp/soiled cloths in a wipe cloth bucket. Corrected. Canadian bacon sitting on top of a cooler at room temperature at 50 degrees. Cold hold such food at 41 degrees or below or hot at 135 degrees or above. Corrected. Soup at 111 degrees from the previous shift. Hot hold at proper temperature. Product discarded. Gloves stored in hand sink near three-bay sink. Hand sinks can only be used for hand washing. Corrected. Inspector: Stanley.

Tim & Ed’s Bar & Grill, 719 Bush, inspected Jan. 10. Wiping cloth stored on the prep table in the kitchen. Store damp/soiled cloths in a wipe cloth bucket. Buildup inside the ice machine. Clean and sanitize according to the manufacturer’s specifications. Repeat violation. Inspector: Stanley.

Erie Market & Deli, 626 Chestnut, inspected Jan. 9. Cheese sauce in the steam table below 135 degrees. Hot hold at 135 degrees or above. Product reheated. Two jars of expired baby food on the sales shelf. Baby food cannot be sold past the manufacturer’s expiration date. Product pulled from sale. Inspector: Stanley.

Toledo Hospital, 2142 North Cove, inspected Jan. 8. Wet sanitizer rags sitting out on counter. Store rags in a sanitizer solution. Sausage holding between 94 and 107 degrees and eggs at 133 degrees. Cold hold at 41 degrees or below. Corrected. Used lint roller in drawer with silverware on grill line. Store employee items away from food and food contact items. Removed. Inspector: Seger.

JoJo’s Famous Chili Dogs Butter Burgers & Wings, 1122 N. Byrne, inspected Jan. 11. Front hand sink lacks soap and paper towels and the cold water knob is missing. Properly stock hand sinks with soap, paper towels, and hot and cold water. Back hand sink was not turned on because it has a leak. Repair hand sink leak. Food handlers washing hands in three-bay sink. This sink is strictly for ware washing and all hand washing must be done at the designated hand sink. Hot dog chili sauce is holding at 129 degrees. Food must be held hot at 135 degrees or higher to prevent bacteria growth. Reheat the chili sauce to at least 165 degrees. Inspector: Wilke.

 

Recently inspected restaurants with no violations:

Black Kite Coffee, 2499 Collingwood.

Barnes & Noble at University of Toledo, 1430 Secor.

Marshall Elementary School, 415 Colburn.

Heartland of Oregon, 3953 Navarre, Oregon.

Chipotle Mexican Grill, 4109 Talmadge.

River Diner II, 535 W. Alexis.

Central Catholic High School, 2550 Cherry.

Stop N Go, 3730 Monroe.

7-Eleven, 3749 Upton.

Gateway Express Marathon, 3819 Haverhill.

YMCA Child Development Center at Calvary Christian, 5025 Glendale.

Swan Creek Retirement Village, 5916 Cresthaven.

Lickity Split, 2021 Glendale.

Open Gate Cafe - Margaret Hunt Senior Center, 2121 Garden Lake.

Burger King, 1940 S. Byrne.

Pizza Hut, 3014 Glendale.

Wendy’s, 14180 Airport, Swanton.

Menard’s, Inc., 7001 Orchard Centre, Holland.

Rite Aid, 7225 Airport, Holland.

Speedway, 1500 Reynolds, Maumee.

Southwyck Lanes, 5255 Heatherdowns.

Toledo Christian Schools, 2303 Brookford.

Vito’s, 4317 Heatherdowns.

Toledo Homewood Inns and Suites, 1410 Arrowhead, Maumee.

Harborside Healthcare - Sylvania Rehab, 5757 Whiteford, Sylvania.



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