Restaurant Inspections: 2-25

2/24/2013

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

Violations:

Zablocki Senior Center, 3015 Lagrange, inspected Feb. 12. Raw shell eggs stored above butter packets in the two-door cooler. To prevent cross contamination, store raw meats and shell eggs on the bottom shelf. Corrected. Inspector: Kerry Stanley.

The Maritime Training and Education Center, 803 Water, inspected Feb. 12. Raw shell eggs stored above milk in the walk-in cooler. To prevent cross contamination, store raw meats and shell eggs below other food items. Corrected. Inspector: Stanley.

Edgewater School, 5549 Edgewater, inspected Feb. 12. Cart of hamburgers and refried beans held at room temperature awaiting cooking, temperature. To limit bacteria growth, food items must be held cold at 41 degrees or below, or hot at 135 degrees or above. Do not leave food at room temperature. Corrected. Inspector: Stanley.

James C. Caldwell Community Center, 3201 Stickney, inspected Feb. 12. No sanitizer test kit available to verify proper chemical concentration. Provide a quat test kit for 200 ppm. Repeat violation. Inspector: Stanley.

Golden Rule Lodge, 636 Junction, inspected Feb. 12. Obtain hand soap for bar and kitchen hand sinks. Hand sinks need to be stocked with hand soap to ensure proper hand washing. Hand sanitizer is not an acceptable way to wash hands. Inspector: Kurt Susdorf.

Outback Steak House, 5200 Monroe, inspected Feb. 13. Quaternary ammonia not dispensing at the minimum 150 ppm for quat to be an effective sanitizer. Contact chemical company to adjust dispenser and ensure the sanitizer is in use at 150 to 400 ppm per manufacturer’s recommendations. Inspector: Paul Bauman.

American Legion Pond Post, 3247 E. Manhattan, inspected Feb. 11. Damp cloth stored on surface. When not in use, store damp/soiled cloths in the wipe cloth bucket at 200 ppm quat or 100 ppm chlorine to limit bacteria growth. Corrected. Inspector: Stanley.

Longfellow Elementary, 1955 W. Laskey, inspected Feb. 11. Please provide thermal labels for staff to verify high-temperature dish machine daily. Labels provided are for food, not dish machine. Milk and orange juice in cooler at 45 degrees. Adjust cooler to hold milk properly at 41 degrees or below. Inspector: Gillian Wilke.

Clark, 4484 Monroe, inspected Feb. 11. Raw shell eggs stored above ready-to-eat food. Store ready-to-eat food above raw shell eggs to prevent contamination. Corrected. Reach-in cooler holding food above 41 degrees. Food must be held 41 degrees or below to prevent bacteria growth. Food voluntarily discarded. Contact a licensed repair service to fix the cooler. Inspector: Wilke.

Stop & Go, 3131 W. Sylvania, inspected Feb. 11. Milk by the door holding above 41 degrees. Food shall be held 41 degrees or less to prevent bacteria growth. Do not store food next to the door. Milk will be stored at opposite end of cooler now. Inspector: Wilke.

Ipoh, 3527 Dorr, inspected Feb. 6. Wipe cloths on food prep counter and no sanitizer solution available. Rusty shelves on right side of walk-in cooler. Inspector: Mike Brady.

Osaka Sushi & Hibachi, 3150 Navarre, Oregon, inspected Feb. 8. Food held at unsafe temperatures in prep-top cooler: shrimp 46 degrees and salmon 57 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Salmon discarded. Other food in units at proper temperatures. Inspector: Brandon Tester.

Midtown Food Mart, 1130 W. Bancroft, inspected Feb. 6. Out-of-date food should be removed from sale to prevent bacterial growth. Inspector: Brady.

Quality Time Child Care, 2315 Dorr, inspected Feb. 6. Eggs stored above ready-to-eat food. Eggs should be stored below other food to prevent cross contamination. Food being held above 41 degrees. Food should be held below 41 degrees to prevent bacterial growth. Inspector: Nathan Fries.

Shoreland Elementary School, 5650 Suder, inspected Feb. 5. Wipe cloth buckets at less than 200 ppm quat. To properly sanitize, concentration must be 200 ppm. Corrected. Inspector: Stanley.

Marina Market, 3740 N. Summit, inspected Feb. 5. Chemical spray bottles stored with food-contact items. Designate an area for chemicals below or away from food and food-contact items. Inspector: Stanley.

Long Shots Sports Bar, 5700 Telegraph, inspected Feb. 7. Cans of ant and roach spray in the back storage area. Pesticides must be applied by a licensed applicator. Inspector: Stanley.

Moosehead Grill, 5133 Telegraph, inspected Feb. 7. Uncovered beverages in the back kitchen area and on the prep-top cooler. Employee beverages must have lids with straws and be stored to protect food and clean items/surfaces from contamination. Repeat violation. Inspector: Stanley.

Huntington Center, Stand 10 Suite Level North, 500 Jefferson, inspected Feb. 8. Auto-dispensing unit at the three-bay sink dispensing 0 ppm quat. To properly sanitize, 200 ppm quat must dispensed. Facility must manually add sanitizer to 200 ppm quat until the unit is repaired. Inspector: Stanley.

Huntington Center, Stand 8 Bait Shack Ground, 500 Jefferson, inspected Feb. 8. Unlabeled spray bottle in the stand. Label spray bottles with contents’ common names to prevent chemical contamination. Inspector: Stanley.

Huntington Center, Stand 5 Frog Town Burger, 500 Jefferson, inspected Feb. 8. Food debris still present on the deli slicer. Clean and sanitize the deli slicer before and after use. Equipment may not be designated as clean until free from food residue and other debris. Inspector: Stanley.

Huntington Center, Stand 6 Bait Shack North, 500 Jefferson, inspected Feb. 8. Unlabeled spray bottle. Label spray bottles with contents’ common name to prevent chemical contamination. Inspector: Stanley.

Huntington Center, Stand 2 Bait Shack South, 500 Jefferson, inspected Feb. 8. Sanitizer bucket at 0 ppm. To ensure proper concentration, use test kit to verify. Maintain at 200 ppm. A new bucket was made, verified at 200 ppm. Inspector: Kelly Cipiti.

Huntington Center, The Cross Bar, 500 Jefferson, inspected Feb. 8. No hand washing is available at this beverage cart. Open-mix drinks are prepared at this cart, fruit and straws are handled which require clean washed and gloved hands. Provide a hand washing sink at this bar. Inspector: Cipiti.

Trot’ N Charlies Inc., 4837 N. Detroit, inspected Feb. 8. Raw beef steaks left over from a party above the lemons and limes in the back home style refrigerator. To prevent cross contamination, store raw meats and shell eggs below other food and beverage items. Corrected. Inspector: Stanley.

American Petroleum, 750 E. Central, inspected Feb. 8. Bathroom hand sink blocked. Sinks must be fully accessible. Repeat violation. Chemicals and other miscellaneous supplies stored on a rack with beverages in the walk-in cooler. Store chemicals below or away from food and food-contact items to prevent chemical contamination. Repeat violation. Corrected. Inspector: Stanley.

Ottawa Tavern, 1815 Adams, inspected Feb. 6. Eggs stored above bacon. Eggs should be stored below whole meats to prevent cross contamination. Inspector: Fries.

Positive Choice Activity & Learning Center, 3533 Monroe, inspected Feb. 7. Cold cuts not date marked. Food needs to have a seven-day discard date. Inspector: Fries.

Wayman Palmer Center, 2053 14th, inspected Feb. 8. Raw eggs and bacon stored above ready-to-eat food. Eggs and bacon should be stored below ready-to-eat food to prevent cross contamination. Corrected. Inspector: Fries.

Potbelly Sandwich Shop, 4038 Talmadge, inspected Feb. 8. Marinara sauce opened at 9 a.m. is still 47 degrees. Food prepared from room temperature ingredients must cool down to 41 degrees or lower within four hours or less. Cool these foods in the walk-in cooler to meet requirements. Inspector: Kelly Sattler.

Sori Sushi, 5237 Monroe, inspected Feb. 8. Front hand sink blocked by filing cabinets, a tray, and other non-food items and is not easily accessible. Remove office supplies from around this sink. Hand-washing sinks must be clear and easily accessible to allow for proper hand washing. Shrimp thawing in standing water in the food-prep sink. Food may only be thawed under cold running water in the prep sink, under refrigeration, or as part of the cooking process. Shrimp, still frozen, were moved to refrigeration. Inspector: Sattler.

Davey K’s Joint, 5083 Monroe, inspected Feb. 4. Bar under-counter cooler holding brats and cheese sauce at 43 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair this cooler. No hot water available in either the men’s or women’s restrooms. Hot water of at least 100 degrees must be available in restrooms for proper hand washing. Restore hot water of at least 100 degrees immediately. No test strips available to check the concentration of the iodine sanitizer used at the bar. Iodine must be used at 12.5 ppm and must be periodically checked. Provide an iodine test kit. Inspector: Sattler.

Hong Kong Restaurant, 3200 N. Holland-Sylvania, inspected Feb. 4. Raw bacon stored above ready-to-eat food in the walk-in cooler. To prevent cross contamination, store raw meats and eggs below or separate from ready-to-eat food. Date mark egg rolls with the date made or expiration date. Refrigerated, ready-to-eat food such as egg rolls must be date marked and may be held up to seven days at 41 degrees or lower before being consumed or discarded. Inspector: Sattler.

Shorty’s True American Roadhouse, 5111 Monroe, inspected Feb. 4. Sanitizer in buckets on the cook line is too weak. Change out sanitizer buckets as often as needed to maintain quat sanitizer at 200 ppm. Soup in walk-in cooler without date marks. Refrigerated, ready-to-eat food held over 24 hours must be date marked when made or the manufacturer’s packaging is opened. Food may be held up to seven days at 41 degrees or lower. Corrected. Inspector: Sattler.

Original Pancake House, 3310 W. Central, inspected Feb. 5. No sanitizer detected in wipe-cloth bucket at the front expo area. Change out sanitizer as often as needed to maintain chlorine bleach at 50 to 100 ppm. Also, store wet wiping towels in sanitizer when not in use, not hanging on the side of the bucket, to prevents bacteria growth. Bare-hand contact with ready-to-eat food. Gloves must be worn or utensils used whenever handling ready-to-eat food.

Health Foods by Claudia, 3904 Secor, inspected Feb. 5. Packaged mixed nuts and date rolls lack labels showing ingredients. Packaged self-service foods must have ingredient statements on the label. Inspector: Sattler.

The Rohr Fish Co., 5226 Monroe, inspected Feb. 5. Date mark refrigerated, ready-to-eat food. No dates on some items in the cooler. Inspector: Sattler.

Chipotle Mexican Grill, 3305 W. Central, inspected Feb. 12. There is no sanitizer detected in the wipe cloth bucket at the cook line. Change out sanitizer bucket as often as needed to maintain quat sanitizer at 200 ppm. Repeat violation. Inspector: Paul Bauman.

Jimmy John’s Gourmet Sandwiches, 4133 Talmadge, inspected Feb. 8. Prep-top cooler along the wall holding turkey at 44 degrees and has ambient air temperature of 47 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair cooler. Inspector: Sattler.

Aladdin’s Eatery, 4038 Tamadge, inspected Feb. 8. Three prep-top coolers all holding food above 41 degrees. Food shall be held at 41 degrees or below to prevent bacteria growth. Contact licensed repair service to fix the coolers proper temperature. Found green beans in the walk-in cooler dated 1/27. Food may only be kept up to seven days. Discard expired food. Corrected. Improper cooling of hummus in walk-in cooler. The containers of cooling hummus were covered and stacked upon each other. When cooling, make sure to uncover the food, and do not stack, to allow heat to escape. Inspector: Wilke.

Campus Oasis, 3303 Dorr, inspected Feb. 7. Improper cooling of chili, gyro meat, and chicken breast. Chili in a large stock pot in the walk-in cooler at 173 degrees. To chill soup quickly, use ice wands in an ice bath, pour soup into several shallow pans, and/or use the walk-in freezer. The container of gyro meat was covered while it was still cooling. Keep foods uncovered while cooling to allow hot air to vent, and cover when the food reaches 41 degrees. The chicken breasts were stored in shallow containers but they were stacked on each other; do not stack cooling food. Food must be cooled from 135 to 70 degrees within two hours, then from 70 to 41 degrees within the next four hours to prevent bacteria growth. Corrected. Store wet wiping cloths in sanitizer buckets between uses. Wet wiping towels out on counter tops. Sliced gyro sitting out by spit at 86 degrees. Food must be held hot at 135 degrees or above to prevent bacteria growth. Gyro meat was put onto grill to reheat to 165 degrees. Raw ground beef stored above raw whole muscle beef. Store raw ground beef below raw whole muscle beef to prevent cross contamination. Corrected. Reach-in cooler on the the cook line, soft-serve toppings cooler, and Pepsi cooler all holdings foods above 41 degrees. Foods must be held cold at 41 degrees or below to prevent bacteria growth. Overstock in reach-in cooler inhibiting air flow; reduce stock in cooler and use smaller containers to allow for better air flow. Adjust or repair other coolers to maintain proper temperature. Chemical spray bottle stored on a food-prep table. Store chemicals in a designated space away from food/food-contact surfaces. Did not observe date making on several items in the walk-in cooler. Prepared/opened, ready-to-eat food held over 24 hours must be labeled with a seven-day discard date. Hand sink by the dish machine blocked by cardboard boxes; hand sink by the walk-in cooler was not stocked with paper towels, and hand sink by the pizza oven was not stocked with soap. Keep hand sinks clear and accessible as well as stocked with soap, paper towels, and hot water. Food stored on the floor in the walk-in cooler labeled "Perrysburg." Facility is supplying three other Oasis food services, including a Perrysburg location. This facility was licensed to strictly to supply and serve food at this location, it was never approved to be a commissary for other food services. The walk-in cooler and walk-in freezer are overstocked, which has resulted in the violations of food on the floor and improper cooling. Discontinue the supply and transport of food to other food services. The distribution of food from this facility would require increased storage for cold food and the Ohio Department of Agriculture Food Safety Division will need to be contacted. Inspector: Wilke.

Vito’s Pizza, 5145 N. Summit, inspected Feb. 5. Hand sink near the register not in operation. Repair hand sink immediately. Plumbing systems must be maintained in good repair. Unlabeled spray bottle on the prep table. Label spray bottles with contents’ common names. Inspector: Stanley.

Seagate Center, Popcorn Two, 401 Jefferson, inspected Feb. 8. No hand washing sink available in the food handling area. This cart was licensed with a portable hand washing sink. This sink must be available any time this cart is in operation. Hand sink inside the stand is not acceptable as a hand washing station because it is not in the area where food is handled. A portable hand sink was made available. Hot water, hand soap, and paper towels were available. No sanitizer available. During hours that this cart operates, a supply of sanitizer must be available. Corrected. Inspector: Cipiti.

J Alexander’s, 4315 Talmadge, inspected Feb. 7. Wild rice hot holding at 85 degrees in the warmer at the soup station. Cooked wild rice is a food and must either be held hot at 135 degrees or higher or cold at 41 degrees or lower. Rice discarded. Adjust warmer so food holds hot at 135 degrees or higher. Raw ground beef stored above ready-to-eat food in the bottom portion of a prep cooler. To prevent cross contamination, store raw meats and eggs separate from or below ready-to-eat food and beverages. Corrected. Inspected: Sattler.

QQ Kitchen, 3324 Secor, inspected Feb. 7. Raw meats and seafood stored above ready-to-eat food in the walk-in cooler. To prevent cross contamination, store raw meats and eggs separate from or below ready-to-eat food and beverages. Corrected. Squeeze bottles stored in the hand washing sinks. Keep hand washing sinks clear and accessible and do not use them for storage or dumping. Inspector: Sattler.

Maumee Bay Brewing Co., 27 Broadway, inspected Feb. 7. Cooler on the line holding food at 55 to 60 degrees. To prevent bacteria growth, cold holding must be maintain at 41 degrees or below. Discard food in this cooler and do not use until repairs have be made; contact this department to verify. Hot water at 100 degrees not available. Temperature depends on amount of use by areas of this building; this is not acceptable. Hot-water tank capacity does not meet minimum requirements to supply hot water to all food areas. Tank must be upgraded. Develop a plan to be in compliance: upgrade, replace with larger tanks, or add more tanks. This must be addressed within 30 days. Inspector: Cipiti.

Bier Stube, 5333 Monroe, inspected Feb. 5. Roast beef sitting out at room temperature thawing. To prevent bacteria growth, food must thaw either under refrigeration or under cold running water in the food prep sink. Food may not be thawed at room temperature. Pulled pork with a date mark of 1/23, which is well beyond a seven-day hold time. Refrigerated ready-to-eat food must be date marked when made or the manufacturer’s packaging is opened. Food may only be held up to seven days at 41 degrees or lower. Discard pulled pork. Carton of eggs stored on top of squeeze bottles of sauce. To prevent cross contamination, raw meats and eggs must be stored separately from or below ready-to-eat food. Hand-washing sink inaccessible due to equipment being placed in front of it next to the cook line. Sink needs to be relocated so that it is easily accessible and convenient for food handlers to wash their hands. Inspector: Sattler.

Toledo Correctional Institution, Main Kitchen, 2001 E. Central, inspected Feb. 6. Food items in the transport cart in segregation below 135 degrees. To limit bacteria growth, food in hot holding must maintain 135 degrees or above. Monitor temperatures closely. Replace older units that are unable to hold product 135 degrees or above. Three-bay sink and wipe cloth bucket at less than 200 ppm quat. To properly sanitize, concentration must be 200 ppm. Corrected. Inspector: Stanley.

Golden Corral, 5730 Opportunity, inspected Feb. 11. Food debris and oxidized scoops on dipper well. Water in dipper well must be maintained clean with running water of sufficient velocity to flush particulates to the drain. Replace oxidized scoops. Ice cream machine at 57 and 59 degrees. Food must held at 41 degrees or below to prevent bacteria growth. Equipment and surfaces unclean. Food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Inspector: Stacy Seger.

Sidelines III, 5806 Telegraph, inspected Feb. 13. Damp/soiled cloths stored on work surfaces behind the cook line and around the prep sink. When not in use, store damp/soiled cloths in the wipe cloth bucket at 100 ppm chlorine or 200 ppm quat. Repeat violation. Corrected. Fish thawing in the three-bay sink with soiled dishes and the sink was dirty. Food items must be protected from contamination. Corrected. Raw ground beef stored above whole cuts of pork in the walk-in cooler. To prevent cross contamination, store raw meats according to their required cooking temperatures. Repeat violation. Corrected. Uncovered food items in the two-door freezer. Food items must be protected from contamination, keep food in storage covered with a food-grade lid or covering. Improper reheating of pulled pork in the warmer. To destroy any bacteria growth, reheating of food items must be to a minimum of 165 degrees within two hours using stove top, oven, microwave, etc. before adding to the warmers. Do not use warmers to reheat. Repeat violation. Corrected. Fish and feta dip thawing in standing water. To limit bacteria growth, thawing may only be done under refrigeration, completely submerged under constant running cold water in the prep sink, cook from frozen, or in the microwave if cooking immediately. Corrected. Inspector: Stanley.

 

Recently inspected restaurants with no violations:

Ozone of Toledo, 1701 Lagrange.

Cold Stone Creamery, 4038 Tamadge.

Seagate Center - Starbucks, 401 Jefferson.

Huntington Center, Stand #7 Swamp Dogs Grill, 500 Jefferson.

Children of Light Learning Center, 1616 Lawrence.

Riverside Elementary School, 2226 N. Ontario.

Chase Elementary School, 600 Bassett.

Spring Elementary School, 730 Spring.

Leverette Middle School, 445 E. Manhattan.

Huntington Center Main Kitchen, 500 Jefferson.

Polish Roman Catholic Union of America, Toledo, 5255 N. Detroit.

Quality Time Too, 2301 Dorr.

Wendy’s, 3454 Dorr.

Marco’s Pizza, 2929 W. Laskey.

Wernert Elementary School, 5050 Douglas.

Lee’s Oriental Market, 2527 W. Laskey.

Big Apple Deli, 2118 Woodville, Oregon.

Red Lobster, 4990 Monroe.

American Legion, 5119 N. Summit.

Ohiolink Corrections & Treatment, Inc., 2012 Madison.

Woodward High School, 600 E. Streicher.

Ottawa River School, 4747 290th.

Commodore Club of Toledo, 3415 Lagrange.

Bavarian Sports Club, 2102 Lagrange.