Restaurant Inspections: 7-29
7/29/2013Recently released inspection reports of Lucas County food-service operations.
Violations:
Good Times Bar & Grill Inc, 5119 Jackman, inspected July 3. Uncovered food in the freezer. Food must be protected from contamination by being covered. Foods not properly date marked (hot dogs). Refrigerated, ready-to-eat, time/temperature controlled for safety food prepared in a food service operation or in a retail food establishment and held at a temperature of 41 degrees or lower for more than 24 shall be clearly marked to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as Day One. Chicken held past the seven-day discard. Food must have a seven-day discard date that is adhered to. At the end of day, discard-date food is to be discarded. Food discarded. Sanitizer in wipe bucket above 200 ppm bleach. When using bleach as a sanitizer the concentration must be at 50 to 100 ppm to prevent chemical poisoning/chemical residue. Use test strips to verify concentration. No quat sanitizer strips available. A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Provide quat test strips for kitchen and bar. Buildup in potato slicer and pop gun. Properly clean and sanitize equipment to prevent buildup. Upon inspection hand sink was used for holding personal belongings. Hand sinks must remain clear to ensure proper hand washing is being conducted. Inspector: Stacy Seger.
Krieger’s Pub, 2150 W. Laskey, inspected July 3. A wipe bucket with 50 to 100 ppm bleach or 200 ppm quat must be set up during hours of operation. If using a spray sanitizer, disposable towels must be used with a solution of bleach water or quat sanitizer. Spic n Span is not an approved sanitizer. Discussed using bleach water at 50 ppm. Quat sanitizer in three-bay sink above 400 ppm. When using quat sanitizer the concentration should be at 200 ppm to prevent chemical poisoning/chemical residue. Use test strips to verify concentration. Corrected. Recommend using sani-tabs for a more accurate concentration. Inspector: Seger.
Creative Cupcakes & Baked Goods, 3344 Secor, inspected July 6. Provide labels for packaged baked goods on display. Label shall include the food’s common name, a list of ingredients in descending order by predominance of weight, a net weight, and a responsibility statement. Drywall exposed in the washroom. Surfaces shall be smooth, nonabsorbent, and easily cleanable. Finish the wall appropriately. Shell eggs stored above ready-to-eat food. Store all raw shell eggs below ready-to-eat food to prevent contamination. Corrected. Quat sanitizer in the spray bottle is too strong, over 500 ppm. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Inspector: Gillian Wilke.
Power House Gym, 2715 W. Central, inspected July 1. Hot water side of hand-sink faucet not working. Hot water at a minimum of 100 degrees is required at all hand sinks. Observed an unlabeled chemical spray bottle. Label with the common name of ingredients. Inspector: Wilke.
Toledo Hospital, 2142 N. Cove, inspected July 1. Quaternary sanitizer tested low in some of the buckets set up. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Chicken holding in a hot cabinet below 135 degrees. Food shall be held at 135 degrees or greater to prevent bacteria growth. Cream cheese packets stored on the cold section of tray line at 62 degrees, squeeze bottle of ranch dressing at the deli station holding at 54 degrees, and tray line cooler #36 and food in pizza station combo cooler-freezer both holding above 41 degrees. Food shall be held cold at 41 degrees or lower to prevent bacteria growth. The ranch was double panned and sticking up above the cold well, while the cooler appeared to be overstocked. Reduce the amount of stock in the cooler to allow for proper airflow. Adjust cooler temperature. Ravioli stored in a cambro at the buffet holding at 132 degrees. Food shall be held 135 degrees or higher to prevent bacteria growth. An unlabeled spray bottle containing a chemical in the prep room. Spray bottles shall be labeled with contents’ common names to prevent chemical contamination. Inspector: Wilke.
Subway, 1726 W. Laskey, inspected July 1. No sanitizer wipe bucket set up. A sanitizer bucket with 200 ppm quat must be set up during hours of operation to store wet wipe rags between uses. Inspector: Seger.
Crystal’s, 3536 Secor, inspected July 2. Corned beef date marked 6/23. Refrigerated, ready-to-eat food may beheld only up to seven days at 41 degrees or lower. Discard corned beef and monitor date marking and rotation of product. Raw bacon stored above ready-to-eat food in the two-door cooler. Raw meats, poultry, and eggs must be stored separate from or below ready-to-eat food and beverages to prevent cross-contamination. Glass washer at bar has plain household bleach as a sanitizer and it is dispensing below 50 ppm. Use an approved chlorine sanitizer made for dish machines and dispense at 50 to 100 ppm. Glasses will be washed in the main dish machine until it is fixed. Marinara sauce holding hot at 130 to 132 degrees in the steam table. Marinara sauce must be heated to at least 135 degrees before hot holding, and then held hot at 135 degrees or higher. Do not warm food using the steam table. Inspector: Kelly Sattler.
El Vaquero, 3302 Secor, inspected July 1. Opened jar of mayonnaise stored at room temperature in the dry stock room. The container states that the product must be refrigerated after opening. Store opened containers of mayonnaise under refrigeration at 41 degrees or lower. Mayonnaise discarded. Inspector: Sattler.
Oregon Nursing & Rehabilitation Center, 904 Isaac Streets, Oregon, inspected June 14. Wipe cloth resting out of sanitizer. When not in use, wipe cloths should be placed in sanitizer solution to prevent cross-contamination. Corrected. Food cold holding above 41 degrees. Food must be held below 41 degrees to prevent pathogen growth. Corrected. Inspector: Nathan Fries.
Maumee Bay Lodge, 1750 State Park, Oregon, inspected June 17. Raw chicken stored above corned beef in the walk-in cooler. Raw chicken must be stored below other food to prevent cross-contamination. Corrected. Food stored on the floor of the walk-in freezer. Food must be stored six inches off the ground to prevent contamination. Feta cheese without a date mark. Food must be marked with a seven-day date mark with in 24 hours of the food being prepared/opened to prevent pathogen growth. Chicken hot held at 120 degrees. Food must be hot held above 135 degrees to prevent pathogen growth. Corrected. Inspector: Fries.
7-Eleven, 1321 Navarre, inspected June 21. Window cleaner spray bottle marked as sanitizer. Chemicals must be clearly marked to prevent misidentification. Corrected. Inspector: Fries.
Cooley Canal Yacht Club, 12235 Bono, Curtice, inspected June 21. Eggs stored above drinks in walk-in cooler. Eggs must be stored below other food to prevent cross-contamination. Corrected. Inspector: Fries.
Ralphie’s, 3005 Navarre, Oregon, inspected June 18. Prep-top cooler next to the grill not holding food below 41 degrees. Food must be held below 41 degrees to prevent pathogen growth. The cooler has torn gaskets and is showing considerable condensation the interior. Contact licensed repair service to fix cooler. Inspector: Fries.
NIJU Investment d/b/a Sunoco, .855 Woodville, inspected June 27. Wipe cloth resting out of sanitizer. When not in use, wipe cloths must be placed in sanitizer to prevent bacterial growth. Prep-top cooler and walk-in cooler holding food at unsafe temperatures. Food must be held at 41 degrees or lower to limit bacterial growth. Service or adjust coolers to hold at proper temperatures below 41 degrees. Milk removed from sale. Ice buildup inside cooler. Repeat violation. Missing date marks on food in display cooler. Food not frozen and held longer than 24 hours must be date marked. Good for seven days at 41 degrees or lower to limit bacteria growth. Day thawed or opened counts as Day One. Repeat. Inspector: Fries1
OK Wok, 3165 Navarre, inspected June 27. Food stored on floor in walk-in cooler. Food must be stored six inches off the floor to prevent contamination. Garlic in oil held above 41 degrees. Food must be cold held below 41 degrees to prevent bacterial growth. Always refrigerate garlic in oil. Eggs stored above raw vegetables in prep-top cooler. Eggs should be treated like raw poultry and stored below other food to prevent cross-contamination. No sanitizer bucket set up. Must provide wipe bucket for sanitizing prep surfaces throughout day. Keep wipe cloths inside buckets between use. Inspector: Fries.
Consaul Food Mart, 2625 Consaul, inspected June 25. Walk-in cooler not cold holding milk below 41 degree. Food must be held below 41 degrees to prevent pathogen growth. Contact licensed repair service. Ground meats stored above whole meats. Ground meats must be stored below whole cuts to prevent cross-contamination. Sandwich lacking date marks. Food must have a seven-day discard date to limit pathogen growth. Hand sinks lack hot water. Hand sinks must be supplied with hot water to facilitate proper hand washing. Inspector: Fries.
Ming Moon, 3245 Navarre, Oregon, inspected July 2. Raw vegetables and fruit stored with raw eggs in prep-top cooler. Eggs should be stored below ready-to-eat food to prevent cross-contamination. Food in soy bucket stored on floor of walk-in cooler. Food must be stored 6 inches off the floor to prevent cross-contamination. Chicken cooling out of the refrigerator at 118 degrees. Cooling must be done under mechanical refrigeration or in an ice bath to prevent bacterial growth. Inspector: Fries.
McDonald’s, 2908 Navarre, Oregon, inspected June 26. Wipe cloths resting outside of sanitizer when not in use. Wipe cloths must be placed in sanitizer when not in use to prevent cross-contamination. Corrected. Ice scoop with handle resting in the ice. Ice scoops must be stored such that the handle is out of the ice to prevent cross-contamination. Corrected. Food being cold held above 41 degrees: ice cream mix and milk in the walk-in cooler, salad greens in the prep-top cooler. Food must be cold held below 41 degrees to prevent pathogen growth. Salad greens discarded. Chemical bottle hung on shelf with food-contact items. Chemicals must be stored below and away from food-contact items to prevent chemical contamination. Corrected. Inspector: Fries.
TW Recreational Services Pro Shop, 1750 Park, Oregon, inspected June 11. Facility does not have hot water to the sinks. Hot water heater is down — using coffee maker in the interim. Facility must have hot running water. Inspector: Fries.
Maddog’s Pub & Grub, 1014 Starr, inspected June 10. Wipe cloth resting out of sanitizer. When not in use, wipe cloths should be placed in sanitizer water to prevent pathogen growth. Inspector: Fries.
Circle K, 401 S. Wheeling, Oregon, inspected June 15. Open sandwich case not holding food below 41 degrees. Food found at 59 to 62 degrees. Food must be held below 41 degrees to prevent pathogen growth. Contact licensed repair service to fix cooler. Food removed from sale. Sanitizer not being used to clean food-contact surfaces or for utensils. Utensils must be washed, rinsed, and sanitized every four hours in the three-bay sink. Food-contact surfaces must be sanitized with a food-grade sanitizer to prevent pathogen growth. Wiping cloth not in sanitizer. When not in use, wipe cloth must be placed in sanitizer solution to prevent pathogen growth. Label for donuts does not include ingredients for each item. Items need the ingredients specific to each item. Inspector: Fries.
Frisch’s Big Boy, 2924 Navarre, Oregon, inspected June 14. Several utensils stored so that their handles were in food. Utensils should be stored so that the handles do not come in contact with food to prevent contamination. Corrected. Raw chicken stored above ground beef in walk-in cooler, and eggs stored above bacon in drawer coolers under the grill. To prevent pathogen growth, raw whole cuts of meat must be stored above ground meats and ground meats must be stored above any raw poultry including eggs. Corrected. Marinara sauce hot held at 99 degrees after cooking. Fruits and vegetables that are cooked for hot holding must be cooked to 135 degrees to prevent pathogen growth. Sauce returned to cooking. Inspector: Fries.
Corner Store/Miss Fits Tavern, 1202 N. Stadium, Oregon, inspected June 18. Food in the prep-top cooler at 45 degrees. Food must be cold held below 41 degrees to prevent pathogen growth. Food in the walk-in cooler without a date mark. All food must have a seven-day discard date to prevent pathogen growth. Inspector: Fries.
Friendship Food Stores, 5505 Navarre, Oregon, inspected July 8. Raw chicken stored above ready-to-eat food in small upright cooler. Raw chicken should be stored below other food to prevent cross-contamination. Corrected. Wipe cloths resting out of sanitizer. When not in use, wipe cloths should be placed in sanitizer to prevent bacterial growth. Corrected. Several items with missing date marks or dated beyond seven days. Food, once thawed or opened, must be used within seven days or discarded to prevent pathogen growth. Inspector: Fries.
Walmart, 3721 Navarre, Oregon, inspected July 8. Ground meats stored above whole meat in meat department. Ground meat should be stored below whole cuts to prevent cross-contamination. Fish held cold at 42 degrees. Fish must be cold held at 38 degrees per packaging to prevent pathogen growth. Inspector: Fries.
Wendy’s, 4277 Monroe, inspected July 10. Found ground beef patties holding above 41 degrees in the prep-top cooler adjacent to the grill. Food shall be held at 41 degrees or lower to prevent bacteria growth. Suggest using a different pan to store the ground beef patties so any gaps in the top are eliminated. Found cut tomatoes and mayonnaise holding above 41 degrees in prep-top cooler. The prep-top cooler is holding proper temperature at this time but may initially have been stocked improperly and the food may have been left out at room temperature for too long. Food shall be held at 41 degrees or lower to prevent bacteria growth. Make sure to bring shelf stable items down to 41 degrees within four hours after opening/cutting. Inspector: Wilke.
Stop N Shop, 4142 Monroe, inspected July 10. Raw shell eggs stored above ready-to-eat food. Store raw shell eggs below ready-to-eat food to prevent cross-contamination. Inspector: Wilke.
Toozer’s, 1003 Key, Maumee, inspected July 9. Found time/temperature control for safety food above 41 degrees in the Delfield under-counter cooler. Food items must be held at 41 degrees or lower to prevent bacteria growth. Food was moved from cooler. Monitor cooler temperature: air temperature should be 33 to 38 degrees to maintain food/beverages at 41 degrees or lower. If the cooler will not recover to 38 degrees or lower, contact a cooler repair company to make necessary repairs. Do not use cooler until air temperature is 38 degrees or below. No date label on the open container of hot dogs. Open and prepared food must be dated the day the package is opened/prepared. There is a seven-day discard date on open and prepared food. The day the food is opened/prepared is Day One. Corrected. Inspector: Jennifer Gottschalk.
Jet’s Pizza, 4900 N. McCord, Sylvania, inspected June 20. Left prep-top cooler not working. Manager checking temperatures after lunch noticed cooler was 55 degrees and no longer maintaining temperature. Food removed from cooler. Repair prep-top cooler to maintain food at 41 degrees or lower. If cooler cannot be repaired, it must be replaced with a NSF approved/commercial grade cooler able to maintain food at 41 degrees or lower. If cooler must be replaced, provide make and model number of new cooler to health department for approval prior to purchase. Do not use cooler until it is repaired or replaced. 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 the sanitizer solution. For bleach sanitizer, it should test at 50 to 100 ppm. Change the sanitizer solution as needed. Inspector: Gottschalk.
Sundown Cantina, 5680 Mayberry Square, Sylvania, inspected June 24. Found time/temperature control for safety food above 41 degrees in the walk-in cooler. Cheese, rice, and chicken at 43 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Bottle of sauce on the dry stock shelf. Label on bottle states it must be refrigerated after opening. Sauce discarded. Read labels for proper storage. Inspector: Gottschalk.
Barada, 5215 Monroe, inspected July 8. Found time/temperature control for safety food above 41 degrees in the prep-top cooler: olives 53 degrees, hummus 44 degrees, feta 42 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature to hold food at 41 degrees or lower. The cooler air temperature should be 33 to 38 degrees to maintain food at 41 degrees or lower. No date label on cooked chickpeas in walk-in cooler. Open and prepared food must be dated with the date made and the discard date to allow employees to know when the food must be discarded. There is a seven-day discard period for open and prepared food items. The day the food is opened/prepared is Day One. Chafer fuel containers stored over onions in the dry stock room. Store chemicals in one area, below food and food-contact items to prevent cross-contamination. Hand sink at the bar is not properly stocked with hand soap and paper towels. Hand sinks must be properly stocked with hand soap, paper towels, and hot/cold (100 degrees) running water for proper hand washing. Corrected. Food above 41 degrees in the walk-in cooler. Food must be held at 41 degrees or lower at all times to prevent bacteria growth. Air temperature in cooler was 48 to 50 degrees. Food must be discarded and cooler may not be used until it maintains food at 41 degrees or lower. Inspector: Gottschalk.
Lourdes University Cafe, 6832 Convent, Sylvania, inspected July 8. Hard boiled eggs in a container of water in the rinse section of the three-bay sink. Three-bay sink is only for ware washing; do not cool or prepare food in three-bay sink. Cooling and food preparation must be conducted in the food-prep sink to prevent cross-contamination. When cooling hard boiled eggs, cool under cold running water in the food-prep sink or in walk-in cooler. Do not set food in water to cool. Corrected. Pasta cooling covered in the walk-in cooler. Do not cool food covered. When cooling pasta, cool under cold running water in the food-prep sink, then transfer to the walk-in cooler. Once food is fully cooled, cover and date. Cool food from 135 to 70 degrees in two hours and from 70 to 41 degrees in additional four hours. Inspector: Gottschalk.
The Andersons, 530 Illinois, Maumee, inspected July 2. Five packages of Gerber baby foods out-of-date on the sales area. Check dates on the baby food products. Packages removed from sale. No ingredient label on the Steiner Swiss cheese in the cheese case. Prepackaged products must be properly labeled for sale. Provide the ingredient label for this product. Cheese pulled from sale until ingredient label can be printed. A few bagged lettuce at room temperature in front of the case. Cut leafy greens must be held at 41 degrees or lower to prevent bacteria growth. Have employees properly stock cut leafy greens in the coolers. Do not over stock the bagged lettuce to allow proper air flow over the product. Inspector: Gottschalk.
Pita Sub Express, 155 S. Main, Sylvania, inspected July 2. A prelicense inspection was conducted on 5/31/13, paperwork for a Class 3 license was issued. Facility was required to fill out the provided application and pay for the Class 3 food service license prior to operating. This time a 30-day standard inspection was conducted. Facility has not applied or paid for the food service operation license. Facility opened June 14, 2013. The owner was instructed to pay for the license immediately. Facility paid the license. Improper cooling of rice. When cooling rice, it must be placed in shallow pans in the walk-in cooler, uncovered. Cool hot food from 135 to 70 degrees in two hours and from 70 to 41 degrees in an additional four hours. Do not leave hot food on the counter to cool or place hot food in the prep-top cooler, as the hot food can stress the prep-top cooler and warm the food around it. Prep-top coolers are designed to hold cold food cold. Inspector: Gottschalk.5
Charlie’s Homemade Ice Cream Inc., .660 Sylvania, Sylvania, inspected July 1. Noodles cooling with lids on and double stacked in the walk-in cooler. When cooling food, cool in a single layer uncovered in the walk-in cooler. This will allow the heat to escape and the food to cool quickly. Once the food reaches 41 degrees the lids may be placed on the container and they may be double stacked. Corrected. Inspector: Gottschalk
Sofo Foods, 400 Monroe, inspected July 1. No ingredient label available for some of the prepackaged bread and for the bread self-service case. Provide an ingredient list/chart for the self-service bread case. Post the list on the case to allow customers to view the ingredients. Keep the list updated as needed with new ingredients and products. Prepackaged products in the sales area must be properly labeled to allow all customers to know contents. Provide proper ingredient lists for the prepackaged breads. Ingredients must be listed in descending order by weight. Prepackaged items may not be sold if products do not have proper labels. Improper cooling of pasta salad, at 84 degrees cooling with the lid on in the walk-in cooler. The noodles must be properly cooled to 41 degrees an additional four hours. Proper cooling methods include: Running pasta under cold water in the prep sink, adding ice to the pasta and placing in shallow pans, uncovered in the walk-in cooler. Once pasta is fully cooled, it may be placed in a large container, dated, and covered. Inspector: Gottschalk5.
The City Diner, .4202 Monroe, inspected July 12. Found egg wash and a flat of eggs sitting out at room temperature holding above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Keep the flat of eggs under refrigeration and when icing food make sure ice meets the level of the food. Under-counter cooler not working and food inside stored on ice is holding above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. When icing food make sure that ice meets the level of the food. Contact a licensed repair service to fix the cooler immediately. A cockroach on the slicer. Thoroughly clean and sanitize the slicer. Contact a licensed pest control operator to service facility. Remove unused equipment and unnecessary items to eliminate hiding places. Organize the necessary items so cleaning is easier. The quat sanitizer in the bucket is at 400 ppm. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Bucket was corrected. Prep-top cooler holding food in its base above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Cooler is working but is overstocked; reduce stock to allow for proper airflow. Raw shell eggs stored above raw ground beef in the prep-top cooler. Store raw shell eggs below raw ground beef to prevent cross-contamination. Corrected. The amount and nature of the violations cited today indicates there is a training need for more food safety education or simply that the education is not being demonstrated. Strongly suggest the person in charge attends a food safety training course and communicates that information to staff. Inspector: Wilke
Parkway Cafe - The Toledo Hospital, 2142 N. Cove, inspected July 11. Quat sanitizer is testing below 200 ppm in the sink and buckets. Quat sanitizer must be maintained at 200 ppm to properly sanitize food-contact surfaces. Contact chemical supplier to recalibrate sanitizer dispenser. Pizza reach-in cooler is holding pizzas above 41 degrees and has an ambient air temperature of 46 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Relocate food in cooler to another working unit. Adjust cooler temperature accordingly and contact a licensed repair service if necessary. Inspector: Wilke.
Recently inspected restaurants with no violations:
Ida’s Catering LLC, 4425 Bennett.
Toy’s ‘R’ Us, 5025 Monroe.
Medical Mutual of Ohio, 3737 Sylvania.
Meinke East, 12805 Bono, Curtice.
Maumee Bay State Lodge, 1750 Park, Oregon.
Pizza Hut, 3165 Navarre, Oregon.
Small Sprouts Childcare, 842 Wheeling, Oregon.