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Monday, April 21, 2014
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Published: 5/20/2013

Restaurant Inspections: 5-20

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

Violations:

Home Slice Pizza, 28 S. St. Clair, inspected April 26. No hand soap at the kitchen hand sink or in the downstairs restroom. To ensure hands are being properly washed always stock the hand sink with hand soap. Wash hands frequently and before food handling begins. Turkey marked with an expired date. Maintain a seven-day date marking system, monitor dates closely, and discard after 7 days to limit the growth of bacteria. This food was discarded. Several bottles of unlabeled chemicals at the upstairs bar. Store chemicals below or away from food and food contact supplies to prevent contamination. Inspector: Kerry Stanley.

Korner Bar, 1801 Michigan, inspected April 24. Chemical spray bottles hanging on the drain board with clean glasses. To prevent a potential chemical contamination, store chemicals below or away from food/beverage and food/beverage contact items. Corrected. Inspector: Stanley.

Power Party Store, 328 Columbus, inspected April 24. Raw shell eggs stored above beverages in the walk-in cooler. To prevent cross contamination, store raw meats and shell eggs below other food and beverage items. Rodent bait exposed from the station and under the mop sink. Bait must be enclosed in a tamper-resistant station. Repeat violation. Inspector: Stanley.

Detwiler Golf Course, 4001 N. Summit, inspected April 26. Chemicals stored on shelves with food and food contact items. Designate an area for chemicals below or away from food and food contact items. Corrected. Inspector: Stanley.

Marshall Elementary School, 415 Colburn, inspected April 23. Refried beans on line at 130 degrees. Food needs to be held at 135 degrees or higher to limit bacteria growth that causes food-borne illnesses. Containers of refried beans were stacked too high in warmer on line causing temperature to drop below 135 degrees. Inspector: Kurt Susdorf.

Vito’s Pizza, 315 S. Detroit, inspected April 25. Prep top cooler by end of pizza oven holding food at 44 degrees. Cold hold food at 41 degrees or less to prevent bacteria growth. Adjust or repair cooler. Inspector: Susdorf.

Save-A-Lot Food Store, 1703 Airport, inspected April 24. Cut melon for sale in produce display case. Facility does not have the proper sinks installed to properly wash and cut produce to prevent cross contamination for retail sale. Facility will need to submit plans and receive approval from health department for remodel of produce station in back before cutting and selling cut melon. Facility removed cut melon from sale. Water leak from roof onto floor in back of facility. Roof needs to be in good condition to prevent any water from damaging any products in store. Repair roof. Quat sanitizer not dispensing properly out of hose in meat room. Sprayer must spray quat at 200 ppm to properly sanitize meat equipment and contact surfaces. Repair sanitizer dispenser. Portioned packages of cheese slices in self-service meat case lack required ingredient information. Inspector: Susdorf.

Lazeez, 337 N. St. Clair, inspected April 23. Wet rag sitting out on counter rather than stored in bucket. The front sanitizer below 50 ppm. To ensure proper sanitation is taking place on food contact surfaces, maintain bucket at 100 ppm. Corrected. Inspector: Kelly Cipiti.

The City Grill, 421 Huron, inspected April 19. The display cooler use to hold portioned condiments is holding at 48 degrees rather than at 41 degreesor less. Adjust or service cooler. Stock with an internal thermometer to monitor temperatures. Store food in a different cooler until repairs have been made. Contact this department to verify correct temperature. Inspector: Cipiti.

Central Hot Dog, 626 Front, inspected April 18. Significant build-up and food debris under the steam table and cook line. This is a 24- hour operation. More attention is needed in cleaning and maintaining areas under in-place equipment. This has been a repeat issue. Properly clean under and around in place equipment to prevent pest attraction. This must be done every day and throughout the day as needed. Inspector: Cipiti.

Four Horseman, 4452 Lewis, inspected April 24. Wet wipe rag sitting out on counter rather than stored in sanitizer solution. Bleach in sanitizer bucket above 200 ppm bleach rather than at correct concentration. Corrected. Inspector: Stacy Seger.

Mike’s Carry Out, 408 Cleveland, inspected April 23. Three-bay sink blocked. Sink must be accessible for proper ware washing. Keep a supply of sanitizer and appropriate test kit for the sanitizer used. Inspector: Stanley.

Dollar General, 4844 N. Summit, inspected April 23. Expired baby cereal on the sales shelf. Baby food items may never be sold past the manufacturer’s expiration date. Check dates more frequently. Product pulled from sale. Chemicals stored above food items in the clearance area. To prevent potential chemical contamination, store chemicals below or away from food and food contact items. Inspector: Stanley.

McDonald’s Restaurant, 567 E. Manhattan, inspected April 22. Food items held above 41 degrees in the under counter cooler at the end of the cook line. To limit the growth of bacteria that can cause food borne illness, refrigeration is required to hold product at 41 degrees or less. Product discarded. Temperature adjusted. Inspector: Stanley.

Nori Japan Oh Inc., 5001 Monroe, inspected April 19. Improper thawing of raw beef. Pieces of raw beef are being thawed in standing water in tubs out at room temperature. The beef is 45 degrees. Follow proper thawing procedures. Beef was moved into the walk-in cooler. The sushi rice pH is not being recorded in a log at this time. The actual pH for each batch of rice must be tested and then recorded every day. Inspector: Stanley.

Sbarro, 5001 Monroe, inspected April 19. There is no hot water available at the hand washing sink in the back. The water temperature only reached a maximum of 65 degrees while running for several minutes. Hot water of at least 100 degrees must be available at the hand washing sinks at all times to allow for proper hand washing. This must be repaired immediately and will be rechecked. Inspector: Kelly Sattler.

Cafe Donuts, 5330 Monroe, inspected April 18. Provide a mop sink for the proper disposal of mop water. No mop sink is available for proper disposal of mop water. This is a repeat violation and must be corrected within 60 days. Inspector: Sattler.

Oakdale Elementary School, 1620 E. Broadway, inspected April 17. There was no sanitizer bucket set up. A sanitizer bucket with the correct concentration of sanitizer must be set up before food preparation takes place. Food prep surfaces must be cleaned and sanitizer prior to working. A sanitizer bucket was set up withe the correct concentration of quat sanitizer at 200 ppm. Inspector: Sattler.

Bravo! Cucina Itliana, 5001 Monroe, inspected April 16. Marinara sauce in the steam well holding at 120 degrees rather than at 135 degrees or higher. Monitor temperature at steam table. Marinara was reheated to 165 degrees. Hand washing sink at the bar is being used as a dump sink. The hand washing sink may only be used for hand washing. Use the dump sink across from the hand sink for dumping and rinsing of glasses. Inspector: Sattler.

Magic Wok, 5001 Monroe, inspected April 16. Cooler holding chicken at 54 to 57 degrees and egg rolls at 52 degrees. Food must be held cold at 41 degrees or lower. Repair unit immediately. Out of temperature food in this cooler were discarded. Do not use this cooler until it is properly repaired. No sanitizer detected in the wipe cloth bucket by the woks and the front wipe cloth bucket is too strong with quat at 300 ppm. Quat sanitizer must be used at 200 ppm to effectively sanitize food contact surfaces. Maintain wipe cloth buckets with the correct concentration of sanitizer. Inspector: Sattler.

BD’s Mongolian Grill, 5001 Monroe, inspected April 12. The Alfredo sauce at the buffet line is holding cold on ice at 51 degrees. This is a food and must be held cold at 41 degrees or lower. Sauce was discarded. The high temperature sanitizing dish machine is not reaching the proper rinse temperature of at least 180 degrees. Service call was made. Recheck scheduled. Inspector: Sattler.

DeVeaux Elementary School, 2620 Sylvania, inspected April 19. Hot holding unit is holding some food below 135 degrees rather than at 135 degree or hotter. Strongly suggest increasing the air temperature of unit and not stocking three deep per rack. Quat sanitizer was low in the bucket. Maintain quat sanitizer at 200 ppm to safely sanitize. Corrected. Strongly suggest getting new test papers that are kept in a plastic covering. High temperature dish machine working properly. Inspector: Gillian Wilke.

Stop N Shop, 4128 Monroe, inspected April 19. The hand sink was blocked with beer bottles and the dish board of the 3 bay sink was as well. Keep sinks clear and accessible to allow for proper hand and ware washing. Stock soap and paper towels at hand sinks to promote proper hand washing. Inspector: Wilke.

Toledo Speedway Lounge, 5625 Benore, inspected April 26. A damp/soiled cloth stored at the bar rather than in sanitizer solution. Build up on the can opener blade. Clean equipment regularly. Chemical spray bottles stored on work table in the kitchen. Designate an area for chemicals below or away from food and food contact items. Inspector: Stanley.

Golden City Restaurant, 5051 N. Summit, inspected April 26. Damp/soiled cloths stored around the steam table. When not in use, store damp/soiled cloths in a wipe cloth bucket at 100 ppm chlorine or 200 ppm quat to limit the growth of bacteria. Surfaces must be smooth, nonabsorbent, and easily cleanable. Inspector: Stanley.

Vito’s, 3392 Lagrange, inspected April 26. The sandwich prep top cooler holding food items above 41 degrees. To limit the growth of bacteria that can cause food borne illness, refrigeration is required to hold at 41 degrees or less. Make necessary repairs to the cooler to hold product at 41 degrees or less. Repeat violation. Inspector: Stanley.

The Oarhouse Bar & Grille, 5044 Suder, inspected April 24. Provide an audible or visual alarm to indicate when detergents and sanitizers are not dispensing properly. Repeat violation. No chlorine test kit available to verify the proper chemical concentration. Maintain a chlorine test kit to verify proper chemical concentration. The dish machine dispensing 0 ppm chlorine. To properly sanitize with chlorine, the concentration must be 50 to 100 ppm. Facility must manually wash, rinse, and sanitize in the three bay sink until the dish machine is repaired and verified by this department. Repeat violation. Inspector: Stanley.

Headliners, 4500 N. Detroit, inspected April 25. Build up present in the ice machine. Clean and sanitize according to the manufacturer’s specifications. Liquor stop stored in the hand sink. Do not use the hand sink for any other purpose except hand washing. Items must be properly washed, rinsed, and sanitized in the three-bay sink. Repeat violation. An additional bar area added without hand washing available in this area. If facility would like to continue to serve open food and beverage in this area, a commercial grade, NSF approved hand sink must be installed with both hot and cold running water according to the City of Toledo Plumbing Code. Chemical spray bottle stored with straws on the shelving unit. Designate an are for chemicals below or away from food and food contact items. Inspector: Stanley.

Arby’s, 1455 Secor, inspected April 22. The cold well is holding dressings above 41 degrees. Food must be held at 41 degrees or less to prevent the growth of bacteria. The dressings were voluntarily discarded and in the future will be held in the prep top cooler. Inspector: Wilke.

Clay Avenue Community School, 1030 Clay, inspected April 23. Open food set up on trays on the top ledge of the steam table without protective barrier. Food items must be protected from contamination, open food must be set up with a barrier from the students. Corrected. Baked beans and grilled cheese sandwiches in the steam table and grilled cheese sandwiches in the cambro below 135 degrees rather than at 135 degrees or above. Baked beans were sent to this facility which lacks permit to heat food. Food must be received hot at 135 degrees or above or cold at 41 degrees or less and served at these temperatures. No quat test kit available for verifying proper chemical concentration. Provide at quat test kit. Repeat violation. No probe style thermometer available for verifying food temperatures. Provide probe. Three-bay sink at less than 200 ppm quat rather than at 200 ppm. Corrected. Inspector: Stanley.

Fresh Start Diner, 4704 N. Detroit, inspected April 23. Food items in a cooler above 41 degrees rather than at 41 degrees or less. Product discarded. Repair cooler. Three-bay sink and wipe cloth buckets at 0 pp chlorine. Maintain proper level of sanitizer. Corrected. Chemical spray bottle stored on shelving with food contact items behind the front counter. To prevent a potential chemical contamination, store chemicals below or away from food and food contact items. Corrected. Inspector: Stanley.

Whitehouse Inn, 10835 Waterville, Whitehouse, inspected April 24. Install alarm on new dish machine to alert workers when there is no sanitizer dispensing in the machine. This a pending violation from 11/20/12. Contact your dish machine maintenance company for installation. Soap and paper towels are not present at the dish room hand sink. Soap and paper towels must always be available at hand sinks for proper and adequate hand washing. Test strips are unavailable. Test strips must always be available in the facility to test the strength of sanitizer to be sure it is at the proper concentration. Inspector: Sara Becker.

Gyro Town, 6732 W. Sylvania, Sylvania, inspected April 19. A small pan of gyro meat shaved off the cone sitting out at room temperature. Once the meat is shaved off the cone, place the pan in the cooler to cool the meat quickly. Time/temperature control for safety food may not be left out at room temperature. Maintain food at 135 degrees or higher or cold at 41 degrees or lower to prevent the possible growth of bacteria that could lead to a food borne illness. Corrected. Employee placing the same pair of gloves on without washing hands. Gloves are one-time use. Employees must always wash their hands prior to placing a new pair of gloves on to prevent cross contamination that could lead to a food-borne illness. Corrected. Inspector: Jennifer Gottschalk.

King’s Chef Chinese Restaurant, 6746 Sylvania, Sylvania, inspected April 22. Egg rolls, bok choy, and bean sprouts sitting out at room temperature cooling. Such food must be held hot at 135 degrees or higher or cold at 41 degrees or lower to prevent the growth of bacteria. Never leave food at room temperature. Corrected. Garlic and oil sitting out at room temperature by the woks. Garlic and oil mixture must stay cold at 41 degrees or lower to prevent the risk of bacteria growth. Place the garlic and oil mix the prep top cooler to maintain cold. Inspector: Gottschalk.

Chandler Cafe, 5648 N. Main, Sylvania, inspected April 23. Quat sanitizer tested at 100 ppm in three-bay sink. Quat should test at 200 ppm for all dishes to be sanitized. Use test kit to check the concentration of sanitizer available and change as needed. Corrected. Under- counter beverage cooler has an air temperature of 45 degrees. According to the temperature log, it was 38 degrees. Monitor the temperature of this cooler to maintain proper temperature. Inspector: Gottschalk.

Andrea’s Sports Pub, 3338 W. Alexis, inspected April 24. Carton of eggs stored above cheese in the two-door cooler. Store eggs below ready-to-eat food to protect from cross contamination. Follow proper food storage order. Chemicals stocked about the paper plates, forks in the dry stock room. Store chemicals away from food and food contact items. Corrected. Provide hand soap at the bar hand sink. Properly stock hand sinks with soap, hot/cold water, and paper towels for proper hand washing to occur. Inspected Gottschalk.

 

Recently inspected restaurant with no violations:

Ottawa Hills Burger Group LLC, 3305 W. Central.

Freez Daddy’s, 8060 Monclova, Monclova.

Lam-Pam Enterprises Inc., 7228 Dutch Rd., Waterville.

McGregor Elementary School, 3535 McGregor.

Chars Mart, 766 Oak.

East Broadway Elementary School, 1755 East Broadway.

St. Catherine, 1155 Corbin.

Rite Aid, 5224 Dorr.

EOPA Toledo Lucas County Head Start St. James, 872 Orchard.



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