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Tuesday, November 25, 2014
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Published: Monday, 7/22/2013 - Updated: 1 year ago

Restaurant Inspections: 7-22

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

Violations:

One Stop Carry Out, 1602 Lagrange, inspected June 27. Raw bacon above ready-to-eat food and beverages in two-door cooler. To prevent cross contamination, store raw meat and shell eggs below other food items/​beverages. Repeat violation. Buildup inside coolers and in the coolers’ door slides. Clean areas on a routine basis. Repeat violation. Inspector: Kerry Stanley.

Sidelines III, 5806 Telegraph, inspected June 27. Three containers of taco meat cooling completely covered in walk-in cooler. Taco meat was at 87 to 91 degrees and cooling for approximately for two hours. To limit bacteria growth, foods items when cooling must be left uncovered or vented until 41 degrees or lower. Cooling must be monitored, two hours to get from 135 to 70 degrees and then an additional four hours to reach 41 degrees or lower. Product placed in an ice bath. Food items in prep-top cooler across from the charbroiler at 43 to 45 degrees. To limit bacteria growth, refrigeration is required to hold food items at 41 degrees or lower. Temperature adjusted. The dish machine dispensing 0 ppm chlorine. To properly sanitize with chlorine, the dish machine must dispense 50 to 100 ppm. Chlorine bucket was empty. The owner temporarily connected bleach to the machine, and it tested out at 100 ppm chlorine. Corrected. Inspector: Stanley.

Shorty’s True American Roadhouse, 5111 Monroe, inspected June 25. Box of raw beef steaks stored above a pan of cooked prime rib, and raw ground beef stored above whole cuts of beef/​pork chops in back section of walk-in cooler. To prevent cross contamination, store raw meats below other food items and in accordance with their required cooking temperatures. Soup cooling for approximately five hours at 80 to 91 degrees. To limit bacteria growth, cooling must be conducted rapidly and monitored closely: two hours to get from 135 to 70 degrees and then an additional four hours to reach 41 degrees or lower. Product reheated to a minimum of 165 degrees. Buildup in the ice machine. Clean and sanitize according to the manufacturer’s specifications. Inspector: Stanley.

Ping On, 525 E. Manhattan, inspected June 24. In-use utensils stored in standing water. To protect utensils from contamination, water for in-use utensil storage must maintain 135 degrees or above. In-use utensils may not be stored in standing water. Corrected. Bowl of raw chicken stored above produce in walk-in cooler. To prevent cross contamination, store raw meats below other food items. Repeat violation. Mouse droppings under shelving in the side dry storage area. Move out shelving and thoroughly clean under and behind equipment and shelving. Contact licensed pest-control company. Inspector: Stanley.

The Hungry I, 6060 Renaissance Place, inspected June 17. Time/​temperature control for safety food above 41 degrees in walk-in cooler and three-door prep-top cooler. Food must be held at 41 degrees or lower to prevent bacteria growth. Under-counter dish machine at bar tested at 0 ppm for chlorine sanitizer. Dish machine must test at 50 ppm for glassware to be sanitized. Facility contacted chemical company to adjust dish machine. Do not use the machine until it tests at 50 ppm. Employees must use sanitizer test kit to check concentration at least once each shift. Tall trash can in front of hand-soap dispenser at bar. Move trash can from this area or use a lower trash can; hand-soap dispenser cannot be blocked and trash can should be away from ice bin to prevent cross contamination. Hand washing is very important in preventing cross contamination. Found bottles of lotion on top shelf with condiments in waitress area. Chemicals must be stored in one area away from food and food-contact items to prevent cross contamination. Store personal items in one area away from food and food-contact items to protect from cross contamination. Corrected. Inspector: Jennifer Gottschalk.

Hamway’s On The Main, 5577 Monroe, Sylvania, inspected June 18. Chicken salad made today, cooling with lids on in the walk-in cooler. Do not place lids on cooling food items. Once food temperatures reaches 41 degrees or lower, a lid may be placed on product. Corrected. Found two containers of mashed potatoes dated 6/​11. There is a seven-day discard date on open and prepared food items. The day the food is cooked/​opened is Day 1. Two containers discarded. Inspector: Gottschalk.

San Marcos Restaurant, 2060 W. Laskey, inspected June 21. Walk-in cooler holding above 50 degrees, taco beef at 48 degrees, fajita mix 51 degrees, beans 47 degrees, soup 47 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Food discarded. Sauce and cheese sauce in warm holding at unsafe temperatures. Sauce 177 degrees, cheese 107 degrees. Food for hot holding must be above 135 degrees to limit bacteria growth. Food discarded. Bleach in wipe bucket above 400 ppm. When using bleach the concentration must be between 50 to 100 ppm to prevent chemical residue/​chemical poisoning. Inspector: Stacy Seger.

Sam & Charlie’s White Hut, 2344 W. Central, inspected June 27. No bleach in sanitizer bucket set up on cook line. Maintain bleach at 50 to 100 ppm to safely sanitize food-contact surfaces. Did not observe proper date marking on ready-to-eat food in facility. Date ready-to-eat food held over 24 hours to prevent bacteria growth. Lighter and ibuprofen stored next to clean plates, and a pack of cigarettes stored by the dish machine. Store personal belongings in a designated space that is below and away from food-contact surfaces. A cook cracked shell eggs with gloves on, then handled toast. Food handlers shall wash hands and change gloves when switching between handling raw meats or eggs to ready-to-eat food to prevent contamination. Inspector: Gillian Wilke.

Steak ’n Shake, 5395 Monroe, inspected June 24. Found noodles at 53 degrees with lid on container. Do not place lid on cooling food items until the food reaches temperature of 41 degrees or lower. Placing lid on cooling item does not allow food to cool properly. Corrected. Inspector: Gottschalk.

Jet’s Pizza, 4900 N. McCord, Sylvania, inspected June 20. Left-side prep-top cooler not working. Manager checking temperatures after lunch noticed cooler was 55 degrees and no longer maintaining temperature. Food removed from this cooler. Repair or replace prep-top cooler to maintain food items at 41 degrees or lower. If cooler must be replaced, provide new cooler make and model numbers to health department for approval before purchase. No sanitizer wiping cloth bucket set up. Employees must set up a sanitizer wiping cloth bucket prior to beginning to work. Store in-use wiping cloths in sanitizer solution. For bleach sanitizer, it should test at 50 to 100 ppm. Change sanitizer solution as needed. Inspector: Gottschalk.

Centennial Terrace - East, 5773 Centennial, Sylvania, inspected June 20. Raw eggs stored on top shelf in two-door cooler. Raw eggs must be stored on bottom shelf, below cooked and ready-to-eat food, to protect from cross contamination. Corrected. Two containers of fog machine chemical stored above chips in dry stock area. Store chemicals in one area away from food and food-contact items to protect from cross contamination. Corrected. Inspector: Gottschalk.

Sundown Cantina, 5680 Mayberry Square, Sylvania, inspected June 24. Temperature control for safety food above 41 degrees in walk-in cooler: cheese, rice, chicken all at 43 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. One bottle of sauce on dry stock shelf. Label on sauce bottle states it must be refrigerated after opening. Sauce discarded. Read labels for proper storage. Inspector: Gottschalk.

Camp Miakonda, 5600 W. Sylvania, inspected June 19. Open jelly container on the dry stock shelf. Jelly label states refrigerate after opening. Jelly discarded. Read labels for proper storage. Inspector: Gottschalk.

Palacio Maya, 5125 Monroe, inspected June 19. Raw beef thawing improperly out at room temperature. Beef center is 41 degrees and the outside is 41 to 51 degrees. Foods must be thawed properly to prevent bacteria growth. The only acceptable methods of thawing include under refrigeration overnight, under cold running water in food-prep sink, or cook directly from frozen. Food may be thawed in microwave only if it will be cooked thoroughly immediately afterward. Beef moved into walk-in cooler. Smaller walk-in cooker holding chicken at 45 degrees and milk 50 degrees. and has also pooled water on cooler floor. Food must be held cold at 41 degrees or lower, including cut tomatoes and cut leafy greens. Cooler must be repaired immediately so that foods are 41 degrees or lower and there is no water leaking. Do not use cooler before proper repairs. Shrimp in sauce sitting out at room temperature at 81 degrees. Foods must be properly cooled in shallow pans uncovered, using an ice bath/​wand or in the freezer so that they reach 70 degrees in two hours or less, then 41 degrees in the next four hours or less. Do not leave food sitting out at room temperature at any time. Shrimp discarded. Queso reheating in hot-hold cabinet at 113 degrees. Food must not be reheated using hot-holding equipment such as the steam table or hot box. Food must be reheated to at least 165 degrees in two hours or less on a direct heat source such as stove or microwave. After being reheated to at least 165 degrees, food may be placed into hot holding at 135 degrees or higher. Queso has been in the hot hold cabinet about an hour, per manager. Queso was reheated to 165 degrees on the stove. No sanitizer bucket set up in the kitchen. Bucket with correct sanitizer concentration must be set up at all times of operation. Food-contact surfaces must be sanitized periodically throughout the day and wet wiping towels must be stored in sanitizer when not in use. Sanitizer bucket was set up. Inspector: Kelly Sattler.

Longhorn Saloon Inc., 944 Phillips, inspected June 25. Wet wipe rag sitting out on counter and no wipe bucket set up. A wipe bucket with 50 to 100 ppm bleach or 200 ppm quat must be set up during hours of operation for wiping counters and bar tops. Rags must be completely submerged in sanitizer between uses. No sanitizer test strips located. Both quat (orange) and bleach (white) test papers must be provided to ensure sanitizer concentrations are correct. Correct concentrations prevent chemical residue/​chemical poisoning. Dirty ice scoop sitting on towel on top of ice machine. Ice scoop must be maintained in a sanitary manner and stored inside a sterile container to prevent cross contamination. Towels harbor bacteria and may not be used to store ice scoop. Spray bottle with no label. Working containers used for poisonous or toxic materials, such as cleaners and sanitizer taken from bulk supplies, shall be clearly and individually identified with contents’ common names. Inspector: Seger.

Subway, 942 Phillips, inspected June 25. First-aid kit is empty; a stocked first-aid kit is required. Dirty sanitizer water in three-bay sink. Sanitizer water must remain clean to properly sanitize. Change water often. Inspector: Seger.

Secor Lanes, 5520 Secor, inspected June 28. Buildup inside pop nozzle. Properly clean and sanitize pop nozzles daily to prevent buildup. Remove black nozzle for proper cleaning. Corrected. Quat sanitizer above 400 ppm. When using quat as a sanitizer, concentration must be at 200 ppm to prevent chemical residue/​chemical poisoning. Use test strips to verify concentration. Corrected. Hot dogs with no date mark and beans held past the discard date. Food must have a seven-day discard date and food must be discarded on seventh day. Day One is the day the food is opened, altered or prepared. Freezing does not restart the date. Beans discarded. Inspector: Seger.

Mrs. Freeze, 1904 Arlington, inspected June 24. Ice cream scooper in standing water. Use a dipper well or clean scoop each time. Inspector: Mike Brady.

Stop N Shop, 5086 Douglas, inspected June 29. Spices mixed with chemicals in storage; food items must be stored above or away from chemicals. Corrected. Inspector: Seger.

Stop & Go, 1806 Arlington, inspected June 5. Install a hand sink in the ice cream area. Handle ice cream cones with disposable gloves or use cone papers. Inspector: Brady.

Tim Hortons, 3125 Glendale, inspected June 5. Unlabed spray bottle. Chemicals/​bottles must be labeled. Inspector: Brady.

Chick-Fil-A, 5001 Monroe, inspected June 24. Sliced cheese holding on ice at 51 degrees and lettuce and tomato are holding at 63 degrees. These are foods and must be held cold at 41 degrees or lower. Out-of-temperature food discarded. Inspector: Sattler.

Church’s Chicken, 1844 W. Bancroft, inspected June 21. Ice buildup inside walk-in cooler and walk-in freezer. Walk-in cooler ice is dripping into cooler beneath. Call for service immediately. There should be no ice buildup in cooler. Do not store any food items beneath the dripping condenser until it is properly repaired. Inspector: Sattler.

Magic Wok, 5105 Monroe, inspected June 19. No soap available at front hand washing sink. Keep hand sinks stocked with soap and paper towels to allow for proper hand washing. Inspector: Stattler.

Toddler Tech, 4030 Royer, Inspected June 19. Shredded cheese sitting out at room temperature at 51 degrees. Cheese is a food and must be held cold under refrigeration at 41 degrees or lower. Discard cheese. A wet wiping cloth sitting on a work surface. Set up wipe cloth bucket with correct sanitizer concentration and store wet cloths in bucket. Wet towels may allow bacteria to grow if not stored in sanitizer. Inspector: Sattler.

Irish Eyes Heavenly Pub, 3324 Secor, inspected June 18. No soap available at bar hand-washing sink. Designated hand sink must be stocked with soap and paper towels. Inspector: Sattler.

Pita Pit, 2903 Dorr, inspected June 27. Quat sanitizer in the wipe cloth bucket set up on the cook line was low. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Corrected. Inspector: Wilke.

Subway, 5001 Monroe, inspected June 18. There is only lukewarm water available at all sinks due to three-bay sink being filled. Hot water of at least 100 degrees must be available at hand sinks to allow for proper hand washing. Adjust the hot water heater or provide additional water heating capabilities so that hot water of at least 100 degrees is available. Wet wiping towel out on work surface. Wet wiping towels must be stored in a sanitizer bucket when not in use to prevent pathogen growth. Inspector: Sattler.

The Laurels of Toledo, 1011 N. Byrne, inspected June 24. Employee purse and a chemical bottle stored on a clean food container rack. Store personal belongings and chemicals in a designated space away from food and food-contact surfaces. Purse moved. Quat sanitizer in bucket is low. Maintain quat sanitizer at 200 ppm. Corrected. Inspector: Wilke.

Jet’s Pizza, 4733 Glendale, inspected June 21. Unable to locate chlorine test strips. No wipe cloth solution set up. This is a must during work day for food-contact surfaces. Standing water in right side prep-top cooler. Do not store anything in standing water. Repair cooler. Inspector: Brady.

Village Inn, 4984 N. Holland-Sylvania, Sylvania, inspected June 18. Facility added new equipment without health-department approval. Fourth fryer and steamer blocks both the hand sink and the mop sink. Hand sinks must have direct path to allow employees to properly wash their hands. Proper hand washing is very important in preventing cross contamination. The facility must remove one of the fryers or move the steamer to a different location in the kitchen. This issue was discussed in January, 2012 and it has not been resolved. Container of individually wrapped spinach pies date labeled 5/​20. After speaking with an employee, the 5/​20 date is the date the spinach pie is made and placed in the freezer. The facility must place the thaw date on the food items. The day the food is opened/​prepared is Day 1. If food is placed in freezer on same day as it was prepared, this would count as Day 1. When the food is removed from the freezer, place a thaw date (Day 2) and discard date. There is a total of seven-day discard date on open and prepared time/​temperature control for safety food. Container of spinach pies discarded because employees were unsure of date of pies’ removal from freezer. No date label on pre-portioned cups of rice and vegetables in prep-top cooler. Open and prepared food must be dated if held over 24 hours. Cut leafy greens held over 24 hours must be dated. There is a seven-day discard date for open and prepared food items. The day food is opened or prepared is Day 1. Unlabeled spray bottle hanging on wall by pizza oven. Spray bottles must be labeled to allow employees to know contents. Labels may fall off, so ensure employees check bottles each time they are filled. Spray bottles containing chemicals must be stored away from food and food-contact items to protect from cross contamination. Ground beef stored above shrimp in prep-top cooler. Store raw shrimp above ground beef to prevent cross contamination. Food must be stored according to cooking temperatures. Corrected. No hand sink available at outdoor grilling area. Outdoor grilling areas require a hard-plumbed hand washing sink with hot (100 degrees) and cold running water for proper hand washing. Proper hand washing is very important in preventing cross contamination. No outdoor grilling permitted until hand sink can be installed. Inspector: Gottschalk.

Save-A-Lot Food Store, 657 E. Manhattan, inspected June 24. Section of open-case freezers not holding product completely frozen. Freezers must maintain products in frozen state. Repair service contacted. Inspector: Stanley.

Miss Cue, 216 New Towne Square, inspected June 27. Buildup present inside ice machine. Clean and sanitize according to the manufacturer’s specifications. Repeat violation. Unlabeled spray bottles behind the bar. Label spray bottles with contents’ common names to prevent chemical contamination. Inspector: Stanley.

 

Recently inspected restaurants with no violations:

Maumee River Yacht Club, 2733 Broadway.

Toledo Sailing Club, 2731 Broadway.

Zaza Restaurant, 3550 Executive.

Subway, 3324 Secor.

Speedway, 2172 Arlington.

Barnes & Noble at University of Toledo, 1430 Secor.

Forever Friends Learning Center, 4609 Glendale.

Pacesetter Stand, 8801 Sylvania, Sylvania.

Pacesetter Park Soccer-South, 8801 Sylvania, Sylvania.

Pacesetter Park Soccer-North, 8801 Sylvania, Sylvania.

Veterans Memorial Field, 5848 Woodrow, Sylvania.

Plummer Pool, 6848 Maplewood, Sylvania.

Hughley’s, 902 Locust.



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