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Published: Monday, 3/4/2013

Restaurant Inspections: 3-4

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

Violations:

La Michoacana, 932 Emerald, inspected Feb. 19. Baked goods sold for self service lack ingredient labels. Baked goods need to be labeled with responsibility statement, net weight, and ingredients. Chlorine sanitizer bucket below 50 ppm. Chlorine sanitizer buckets need to be at 50 to 100 ppm to wash food-contact surfaces properly. Use chlorine test strips to test concentration and change bucket more frequently. Inspector: Kurt Susdorf.

Big’z Bar & Grill, 2600 W. Sylvania, inspected Feb. 19. Low-temperature dish machine at the bar is not dispensing chlorine sanitizer. Dish machine should dispense 50 to 100 ppm chlorine. Service dish machine and install alarm needed to alert staff when sanitizer runs out. Do not reuse dish machine until it is reinspected. Repeat violations require immediate attention. Inspector: Gillian Wilke.

Hollywood Casino Toledo - Buffet, 777 Hollywood, inspected Feb. 19. Time in lieu of temperature is being used for portioned butter. Follow the required procedures to be acceptable; written procedures that are maintained for viewing must be available at this facility. Include a description of products being held with time logs and a time monitoring system must be in place. No times were marked for meat on the carving station. Food being cooled with a cook-chill process: hot food being reduced-oxygen packaged for the cooling process. This is not approved without a HACCP in place. Cease this practice immediately. Provide a HACCP if you wish to use this practice in the future. One-door upright cooler on the line holding foods at 50 degrees. Blocked cooler vent prevented proper air flow. Food items discarded. Monitor temperatures closely. Improper cooling of bulk foods: several large containers of soups in the walk-in cooler at 70 degrees with lids on them. These items were supposed to be cooled to 41 degrees in the blast chiller before placement in containers in the walk-in. Use a thermometer to verify proper temperature. Improper records for time-keeping of sushi. Records must be maintained to confirm cooling and cold holding refrigeration time/temperature parameters that are required as part of the HACCP plan. Times must be correctly marked in log book. Four bowls of rice in the warming cabinet holding at 118 to 126 degrees. Rice discarded Cabinet temperature adjusted. Monitor temperatures closely. Inspector: Kelly Cipiti.

Lebanese Market LLC d/b/a Middle East Market, 1250 Flaire, inspected Feb. 13. Spinach and cheese pies at 76 degrees in display case. Facility must either cold hold the pies below 41 degrees or hot hold the pies above 135 degrees to prevent bacteria growth. Another option is to time this product and hold it for a maximum of four hours at room temperature. In order to do this, written procedures must be on site and the product must have a time stamp or time log to indicate how long the food has been out of temperature control. No labels observed on prepackaged foods such as apricots and rice pudding. Prepackaged items for sale in the retail area lack required labels. Product labels must include: Product name, statement of responsibility, statement of ingredients, nutrition facts, and net weight. Inspector: Kelly Sattler.

Dollar Bill Grill LLC, 2640 W. Laskey, inspected Feb. 15. Food not properly date marked. Pork held past the seven-day discard date. Food must have a seven-day discard date that is adhered to. Pork discarded. Mold developing in both ice machines. Properly clean and sanitize ice machines to limit bacteria growth. Inspector: Stacy Seger.

Lee Williams Meats Inc., 2521 Starr, Oregon, inspected Feb. 15. Ground chicken stored above fish in side walk-in cooler, ground beef stored over whole meat in meat walk-in cooler, and sausage stored over whole meat in deli walk-in cooler. Practice proper storage order to prevent cross contamination. Landjagers stored at room temperature. Unless documented, food shall be held at 41 degrees or less. Landjagers removed from hangers at time. Improper date marking on several reduced-oxygen packages of food. No date on Polish sausages, landjagers, etc. Too-long dating on boneless classic ham, Braunschweiger, etc. Foods shall be date marked and are good for 14 days only. Pickled eggs shall have seven-day date marks. Inspector: Brandon Tester.

Flower Drum Restaurant, 49 S. Byrne, inspected Feb. 13. Containers of food with no covers on top of each other in prep-top and walk-in coolers. When storing food in walk-in cooler, containers must have covers to prevent cross contamination. Foods in prep-top cooler must be stored in their own compartments, not stacked atop one another. Raw beef and chicken stored above shrimp in walk-in cooler. Raw chicken and beef need to be stored below shrimp to prevent cross contamination. Rags resting out of sanitizer bucket. Store sanitizer rags in sanitizer bucket. Rice and noodles cooling at room temperature. Followproper cooling methods.. In-use utensils stored in pan of water in the steam table and by rice warmer at 90 degrees. To prevent bacteria growth, store in-use utensils in water that maintains 135 degrees or above, or in a clean dry container with no water at all; wash and sanitize at least every four hours. Inspector: Susdorf.

Jo Jo Pizza, 5614 Mayberry Square, Sylvania, inspected Feb. 11. Unlabeled chemical spray bottles in the bar area. Chemical spray bottles must be properly labeled. No hand soap and paper towels at the bar sink. Stock hand sinks with hand soap, paper towels, and hot/cold running water. Raw chicken stored above a container of noodles in the prep-top cooler across from the fryers. Store raw chicken below cooked and ready-to-eat food items. Follow proper food storage order in coolers. Feta cheese and cut tomatoes in the front prep-top and ham and sausage in the pizza prep-top holding above 41 degrees rather than below 41 degrees. Wiping cloth resting out of sanitizer at the bar. Store cloths in sanitizer solution. Corrected. Inspector: Nathan Fries.

Auburn Mini Mart, 2367 Auburn, inspected Feb. 13. Foods holding between 41 and 135 degrees. Food should either be held below 41 degrees or above 135 degrees. Chicken, ranch dressing, and potatoes removed from sale by facility staff. Eggs stored above milk in reach-in cooler. Eggs should be stored below ready-to-eat food. Inspector: Fries.

McDonald’s, 3008 Monroe, inspected Feb. 7. Several wipe cloths resting out of sanitizer buckets rather than stored in sanitizer buckets. Yogurt mix holding at 45 degrees in the front cooler. Cold hold food at 41 degrees. Cheese slices, cut tomatoes, and cut lettuce lack proper label with prep time and discard time. Properly label such food. Inspector: Fries.

University Carry Out, 1852 W. Bancroft, inspected Feb. 6. Bacon stored above milk in cooler. Store raw meat below ready-to-eat foods. Evidence of rodents. Contact a licensed pesticide applicator. Bulk frozen bags of chicken for sale without nutritional label. Food need a label with ingredients and net weight. Inspector: Fries.

Bekos Market II, 868 Oakwood, inspected Feb. 12. Foil-wrapped tamales from unapproved source. Cease selling them until source is known to be approved for Ohio Department of Agriculture. Bulk chicken for sale without labels. Bulk food needs a label with nutritional information, weight etc. Raw bacon holding at 44 degrees. Food should be held 41 degrees or below. Inspector: Fries.

Hollywood Casino Toledo - Take 2, 777 Hollywood, inspected Feb. 13. Ham and sausage gravy marked Feb. 5 in the two-door reach-in cooler. This is one day past the maximum seven-day holding period. Discard these items. Monitor dates closely. In-use utensils stored inside containers of sanitizer. To prevent food contamination, cease this practice. Store active utensils in a clean dry container and properly ware wash at least every four hours. Prep-top cooler holding food above 41 degrees: various pans of food in both the top and bottom of this cooler were at 45 to 47 degrees. Adjust cooler and monitor temperatures closely. Jumbo hot dog holding on the roller at 116 degrees. This item must be properly cooked and then held hot higher than 135 degrees. Adjust temperature on the roller and use a thermometer to ensure proper temperature is maintained. Inspector: Cipiti.

Hollywood Casino Toledo - TDR & Warehouse, 777 Hollywood, inspected Feb. 13. The prep-top deli meat cooler is holding above 41 degrees. Various packages of deli meat were checked and holding between 45 to 50 degrees. Items discarded. Packages on the left side were below 41 degrees. Adjust cooler and monitor temperatures closely. Smaller portions are going to be held in the top portion of this cooler. Sanitizer bucket on the line below 200 ppm. To ensure proper sanitation is taking place, maintain at 200 ppm at times. Change buckets more frequently and use test kit to verify concentration. Inspector: Cipiti.

Toledo Sports Center, 1516 Starr, inspected Feb. 14. Spray bottles without labels. Working spray bottles must be labeled with contents’ common names for proper identification and to prevent contamination. Inspector: Tester.

The New Bono Tavern LLC, 843 Main, Martin, inspected Feb. 14. Raw pork sausage stored above ready-to-eat food in stack cooler. Practice proper food storage order to prevent cross contamination: eggs/poultry on bottom, then ground meats, whole meat/fish, then ready-to-eat food on top. Corrected. Inspector: Tester.

Hot Sizzling Wok, 2333 W. Laskey, inspected Feb. 13. Wiping cloths stored on food-contact surfaces. To limit bacteria growth, store cloths in a concentrated sanitizer bucket. Raw produce stored on floor. Store raw cabbage on shelves provided to prevent contamination. Inspector: Mike Brady.

Joe & Milo’s Carry Out, 2115 Navarre, inspected Feb. 20. Burritos wrapped in foil and food in paper bags, without labeling, being sold. Food must be from an approved source. Items discarded. Repeat violation. No hot water in facility. Facility must provide hot water of at least 100 degrees for washing hands and cleaning/sanitizing equipment and utensils. Repair hot water. Inspector: Tester.

Magic Wok, 2040 W. Laskey, inspected Feb. 15. Eggrolls hot holding at 116 degrees. All hot holding of ready-to-eat, potentially hazardous foods must be at 135 degrees or higher to limit bacteria growth. Lower lamps or provide more reliable unit. Repeat violation. Brown rice cooker/warmer labeled For Household Use Only. Food-service operations must use NSF-approved equipment. Inspector: Brady.

Tim Hortons, 1801 W. Laskey, inspected Feb. 12. Facility without an employee certified in a minimum Level 1 food safety course. At least one person per shift must complete an Ohio Department of Health approved Level 1 food safety course. Repeat violation. Several wipe cloths on food-contact surfaces. Store cloths in bucket. Inspector: Brady.

Dos Hermanos, 1705 S. Wheeling, Oregon, inspected Feb. 19. Top of entree prep-top cooler holding chicken, beef, and tomatoes at unsafe temperatures of 43 to 45 degrees. Food must be held at 41 degrees or lower. Service/adjust cooler. Steam table holding refried beans at unsafe temperature. Food must be held at 135 degrees or higher. Beans removed and reheated to 165 degrees. Service/adjust steam table to maintain food temperature. Raw shrimp thawing improperly in room-temperature water. Thaw food properly. Shrimp immediately cooked in boiling water. No date marking on tamales, cooked chicken, nuggets, etc. in walk-in and prep-top coolers. Food must be date marked once cooked or package opened, then must be discarded after seven days to limit bacteria growth. Inspector: Tester.

Uncle John’s Pancake House, 3131 Secor, inspected Feb. 12. Raw shell eggs are sitting out at room temperature at 57 degrees. Raw shell eggs must be held cold under refrigeration at 45 degrees or lower. Eggs discarded. Employee handled toast with bare hands. No bare-hand contact may be made with ready-to-eat food. Gloves must be worn or utensils must be used as a barrier with ready-to-eat food. Review this practice with food handlers. Inspector: Tester.

Rose Thai, 5333 Monroe, inspected Feb. 12. Unlabeled spray bottle filled with clear liquid at the server station. Spray bottles must be labeled with names of contents. Inspector: Sattler.

The Original Gino’s Pizza, 5308 Monroe, inspected Feb. 13. Sliced tomato and lettuce stored in freezable containers holding at 54 degrees. Cut tomatoes and cut lettuce must be held cold under refrigeration at 41 degrees or lower. Discard lettuce and tomatoes. Do not use freezable containers for these items because of repeat violation not being corrected. Store lettuce and tomato in the prep-top cooler. Cheese holding 49 degrees in the under- counter freezer. Unit is holding food at 33 to 49 degrees and is not working as a freezer. Restore this unit to its original working purpose. Cheese was out too long during preparation and must be discarded. No sanitizer detected in the wipe cloth bucket. Quat sanitizer must be used at 200 ppm at all times. Check dispenser to ensure quat is dispensing properly at 200 ppm. Inspector: Sattler.

Pho Vietnam, 3636 Upton, inspected Feb. 19. Eggrolls in freezer unwrapped and uncovered. Food must be stored properly covered to prevent cross contamination. Beef cooling in sanitize bay of three-bay sink. When cooling beef, the prep sink must be used because it has the two-inch air gap. Inspector: Seger.

Flower Hospital - Main Kitchen, Lower Level, 5200 Harroun, Sylvania, inspected Feb. 21. Various items packaged for customer self-service must meet labeling requirements. Labels must contain products’ common names, ingredients listed in order by weight, net weight, responsibility statement (produced by or packaged at), and an ingredient statement. Items not labeled properly include cookies, pies, sandwiches, salads, etc. Inspector: Paul Bauman.

Tiger Bakery, 4215 Monroe, inspected Feb. 12. Display case holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Contact a licensed repair service to fix the cooler and do not use before reinspection. Inspector: Gillian Wilke.

Rocky’s, 4020 Secor, inspected Feb. 14. Quat sanitizer at the bar three-bay sink is low at 100 ppm. Maintain quat at 200 ppm to safely sanitize dishware. Cheese in prep-top cooler is 55 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Do not let food sit out at room temperature. Inspector: Wilke.

Bowlero Lanes, 4398 Monroe, inspected Feb. 20. Raw bacon stored on top of ready-to-eat food in the cooler. Date mark opened ready-to-eat food held over 24 hours to prevent bacteria growth. Inspector: Wilke.

19th Hole, 3236 Sylvania, inspected Feb. 14. Provide a bucket of sanitizer for all hours of business to sanitize food contact surfaces. Inspector: Wilke.

Six-Pack Bar & Grill, 3223 W. Sylvania, inspected Feb. 20. Raw shell eggs stored above ready-to-eat food. Store raw shell eggs below ready-to-eat food. Corrected. Wilke.

Zahle LLC, 2942 W. Sylvania, inspected Feb. 20. Found grape leaves holding at 43 to 46 degrees in the cold well. Food must be held at 41 degrees or lower to prevent bacteria growth. Corrected. Walk-in cooler holding food above 41 degrees. Food must be held at 41 degrees or less to prevent bacteria growth. Cooler temperature adjusted. Inspector: Wilke.

Schorling’s Market, 3115 W. Bancroft, inspected Feb. 15. Quat sanitizer in the bucket is low at 100 ppm. Maintain quat at 200 ppm to safely sanitize food-contact surfaces. Inspector: Wilke.

Beirut Restaurant, 4082 Monroe, inspected Feb. 19. Improperly cooled grape leaves in the walk-in cooler. Food must cool from 135 to 70 degrees within two hours and then from 70 to 41 degrees within the next four hours to prevent bacteria growth. No sanitizer detected in bucket. Maintain chlorine sanitizer at 50 to 100 ppm to properly sanitize food-contact surfaces. Corrected. Raw shell eggs stored above ready-to-eat food in the salad prep-top cooler. Store raw shell eggs below ready-to-eat food to prevent cross contamination. Inspector: Wilke.

Jamaican Cricket Club, 1830 W. Bancroft, inspected Feb. 19. Food prepared or thawed in two basins of three-bay sink. To prevent food contamination, food preparation activities must be conducted in designated food-prep sink with air gap in drain line. Repeat violation. Inspector: Bauman.

Manhattan’s, 1516 Adams, inspected, Feb. 19. Need to obtain chlorine test strips to ensure that both dish machines in the facility are functioning properly and dispensing chlorine at 50 to 100 ppm. Inspector: Bauman.

San Marcos Restaurant, 235 Broadway, inspected Feb. 13. Several foods in one-door cooler on the line at 44 degrees. Food needs to be cold held at 41 degrees or lower to prevent bacteria growth. Food removed from cooler and repairman called. Container of tamales out-of-date in walk-in cooler. Tamales had a prep date of 2/4 and a discard date of 2/10. Monitor dates closely in cooler. Discard tamales. Several food utensils in hand sink by dish machine. Keep hand sink accessible at all times and free of any utensils to ensure proper hand washing. Utensils removed. Inspector: Susdorf.

50/50 Sports Lounge, 5082 Douglas, inspected Feb. 19. Retain grease trap records log: date serviced, amount removed, initials of employee. Inspector: Brady.

Cantina Milan, 2417 W. Laskey, inspected Feb. 19. Salsa, sour cream, and salad dressings stored on counter at 50 to 60 degrees. To limit bacteria growth, all cold holding of potentially hazardous food must be kept at 41 degrees or lower. Remove portioned dressings and sides from ice bath and store in prep cooler. Inspector: Brady.

 

Recently inspected restaurants with no violations:

Taco Bell, 3265 W. Laskey.

AVI Food system - Dana Holdings Longbow, 580 Longbow, Maumee.

Pizza Hut, 3165 Navarre.

Starbucks Coffee, 4321 Talmadge.

Chasers, 3529 Dorr.

Ebeid Hospice Residence, 5340 Harroun.

Wendy’s, 1859 W. Laskey.

Chinatown, 1750 W. Laskey.

Sugar Plum Sweets, 5700 Monroe.

Bergers Old Tyme, 1742 W. Laskey.

Kilgus Market, 3346 W. Laskey.

Eisenhower Middle School, 331 N. Curtice, Oregon.

Club 125, 125 Oak.

Ottawa Park Ice Rink, 2240 W. Bancroft.

A Promising Tomorrow, 890 W. Bancroft.

K. C. Catering, 1473 W. Sylvania.

Mike’s Place, 3170 Cherry.

We Are Ribs & Seafood, 21 Wenz.

Old West End Day Care, 2700 Monroe.



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