Recently released inspection reports of Lucas County food-service operations.
Monroe Street Diner, 4514 Monroe, inspected July 23. Walk-in cooler holding food at 43 to 50 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Discard out-of-temperature food. Raw ground beef stored above whole muscle raw fish and raw beef. Store raw ground beef below raw whole muscle meat to prevent cross-contamination. A strainer stored in the mop sink and an employee drawing water from the mop sink to fill a bucket. The prep sink is currently blocked by large pots. Food prep may only be done in the air-gapped food prep sink. The mop sink is only for the disposal of gray water and filling the mop bucket. Sloppy-Joe meat reheating improperly in a Crock-Pot. Food must be reheated on a direct heat source to at least 165 degrees within two hours. Crock-Pot is not an approved piece of equipment and must be removed from facility. Provide make and model number of replacement food warmer prior to purchase. Sanitizer buckets are low. Maintain chlorine sanitizer at 50 to 100 ppm to safely sanitize food-contact surfaces. Container of pooled eggs sitting out at 63 degrees and another container of egg wash in use at 70 degrees, and hash browns in reach-in cooler at 53 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Keep eggs and hash browns refrigerated. Cook changes gloves without washing hands. Food handlers must wash hands between glove changes. Hand sink needed on cook line so frequent and proper hand-washing occurs. Did not observe date marking on required foods in the walk-in cooler. Provide date marks for ready-to-eat food that is held over 24 hours to prevent bacteria growth. The amount and nature of violations indicates a need for a person in charge who possesses food-safety education and demonstrates it. At all hours of operation, there must be at least one person in charge who possesses food-safety education. Employees in charge need to attend a food-safety course. Inspector: Gillian Wilke.
GFS Market Place LLC, 3928 Navarre, Oregon, inspected July 19. Sauce cold-held above 41 degrees. Food must be cold-held below 41 degrees to prevent pathogen growth. Product removed from sale. Employee putting on gloves before washing hands to handle ready-to-eat food. Hands must be washed before handling ready-to-eat food to prevent cross-contamination. Chemical bottle without a label. Chemicals must be labeled to prevent misidentification. Inspector: Nathan Fries.
Sprague Farm Market, 1327 Wheeling, Oregon, inspected July 20. Eggs stored above ready-to-eat foods. Raw eggs should be stored below/beside ready-to-eat food to prevent pathogen growth. Inspector: Fries.
Harry Hughes Horseman Tavern, 5563 Waterville Swanton, Swanton, inspected July 20. Eggs stored above ready-to-eat food. Eggs should be stored below ready-to-eat food to prevent cross-contamination. Corrected. Inspector: Fries.
Meijer, 1725 S. Wheeling, Oregon, inspected July 16. Bakery cooler holding egg substitute above 41 degrees. Food must be cold held below 41 degrees to prevent pathogen growth. Product discarded. Make necessary repairs to cooler. Inspector: Fries.
Little Sisters of the Poor, 930 S. Wynn, Oregon, inspected July 5. Walk-in cooler holding milk and yogurt at unsafe temperatures of 44 degrees. Food must be held at an internal temperature of 41 degrees or lower to limit bacteria growth. Service or adjust cooler to maintain proper temperatures. Inspector: Fries.
Harbor View Yacht Club, 2180 Autokee, Oregon, inspected July 22. Missing food label on container of sugar. Bulk food containers shall be labeled with common name of contents for proper identification. Inspector: Fries.
Mercy St. Charles Hospital - Main Kitchen, 2600 Navarre, inspected July 17. Wipe cloths resting out of sanitizer solution. When not in use, wipe cloths should be placed in sanitizer solution to prevent bacterial growth. Corrected. Inspector: Fries.
Toledo 76 Inc. d/b/a Sunoco, 1896 Front, inspected July 25. Hot dogs with expired date mark. Food must be discarded after date mark is up to prevent pathogen growth. Corrected. Bottle of chemicals without a label. Chemicals must be labeled to prevent misidentification or possible cross-contamination. Corrected. Inspector: Fries.
China One Buffet, 3040 Navarre, Oregon, inspected July 12. Wet cloth on prep surfaces. Keep wipe clothes inside sanitizer buckets between uses to prevent possible contamination of surfaces. Corrected. Inspector: Fries.
7-Eleven, 1101 Western, inspected July 24. Single-door True cooler is running at 46 to 50 degrees. Coolers are required to hold at 41 degrees or lower to inhibit bacteria growth in time/temperature controlled for safety foods. Out-of-temperature food discarded. Remaining items removed to walk-in cooler. Service called. Provide training to ensure at least one person per shift is Level 1 certified or service safe certified in food-safety knowledge. Inspector: Debbie Dacquisto.
A Promising Tomorrow, 890 W. Bancroft, inspected July 25. Date mark time/temperature controlled for safety foods that are holding longer than 24 hours. Corrected. Inspector: Dacquisto.
Arby’s, 1425 S. Byrne, inspected July 25. Buildup inside ice machine. Clean and sanitize machine, maintain clean. Inspector: Dacquisto.
Ruby’s Kitchen, 4933 Dorr, inspected July 25. Walk-in cooler macaroni and cheese at 42 degrees. Time/temperature controlled for safety food must be held at 41 degrees or lower to inhibit bacteria growth. Service cooler. Due to many food that are scratch cooked and cooled then reheated it is recommended that kitchen provide digital packet thermometers for great ease of use in reading many temperatures. Calibration is checked in the same way with a digital thermometer in ice water to 32 to 2 degrees. Cooling — many items are cooled here. Follow cooling requirement of 135 to 70 degrees in two hours or less. Recommend kitchen staff to attend Level 1 food safety training to acquire state approved certification left information on classes available. Inspector: Dacquisto.
Charlie’s Homemade Pizza and Edibles, 6600 Sylvania Ave., Sylvania, inspected July 25. Containers of noodles cooling with the lid on. When cooling food in walk-in cooler, cool uncovered until food temperature reaches 41 degrees. Once food item is fully cooled to 41 degrees, it may be covered. Inspector: Jennifer Gottschalk.
Centennial Quarry & Terrace, 5773 Centennial, Sylvania, inspected July 26. Found pizza at 125 degrees in the warmer. Time/temperature control for safety foods must be held at 135 degrees or higher to prevent bacteria growth. Pizza discarded. Warmer temperature should be 150 to 160 degrees to maintain pizza at 135 degrees or higher. Inspector: Gottschalk.
Wendy’s, 3454 Dorr, inspected July 25. Quat sanitizer in the three-bay sink is low. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Contact vendor to recalibrate dispenser. Quat in three-bay sink and buckets made correctly to 200 ppm. Container of lemonade stored below raw ground beef in walk-in cooler. Store ready-to-eat food above raw meats to prevent cross-contamination. Corrected. Top portion of prep-top cooler next to grill is holding food above 41 degrees and has an ambient temperature of 54 degrees. Contact a licensed repair service to fix the cooler to hold food 41 degrees or lower. Inspector: Wilke.
Papa John’s Pizza, 3231 Dorr, inspected July 25. Dirty dishes stored in the food-prep sink. Store dirty dishes on the dirty drain board of three-bay sink to prevent contamination. Inspector: Wilke.
Los Amigos Family Restaurant, 3236 Stickney, inspected July 25. Three-bay sink behind the bar at 0 ppm chlorine. To properly sanitize with chlorine, three-bay sink dispenser must be 50 to 100 ppm. Corrected. Inspector: Kerry Stanley.
Riverview Yacht Club, 5981 Edgewater, inspected July 19. Damp towel stored on surface at the bar. When not in use, keep damp/soiled cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm quat. Inspector: Stanley.
San Marcos Supermarkets, 719 Galena, inspected July 23. Tamales in walk-in cooler without a date mark. To limit bacteria growth, ready-to-eat food items kept longer than 24 hours require a date mark; seven-day hold time at 41 degrees or lower. Day 1 is the day the product was made. Items received from the Broadway location must be dated. Repeat violation. Menudo in the walk in cooler with a prep date of 7/15/13, also past seven-day limit. Product discarded. Repeat violation. Inspector: Stanley.
Six & Twelve Mini Mart, 3435 Elm, inspected July 23. Raw shell eggs stored above ready-to-eat food and beverages in walk-in cooler. To prevent cross-contamination, raw meat and shell eggs must be stored below other food items. Repeat violation. Inspector: Stanley.
Fairfield Inn & Suites, 5685 Benore, inspected July 23. Cream cheese in freezer container above 41 degrees. To limit bacteria growth, food items in cold holding must maintain 41 degrees or lower; keep the items in the display cooler. Repeat violation. Inspector: Stanley.
McDonald’s, 1727 W. Laskey, inspected July 23. Employees with artificial and/or painted nails with no gloves on. Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Food employees may not wear jewelry on arms or hands, only plain wedding bands or medic-alert bracelets, high on the arm or secured in a manner that does not pose a risk to food but provides emergency medical information if it is needed, are permitted. Residual date stickers on containers. Stickers and sticker residue must be removed from containers to prevent cross-contamination. Inspector: Stacy Seger.
Maumee River Yacht Club, 2735 Broadway, inspected July 23. Ceiling in basement above bar is water damaged and plaster has fallen onto bar. Do not use bar area until repaired. Wash, rinse, and sanitize bar, sinks, ice bin, pop holster, and food-contact surfaces before reopening. Inspector: Mike Brady.
Loyal Order of Moose, 226 S. Byrne, inspected July 16. Two-door cooler in kitchen area at 50 degrees. Coolers are required to maintain 41 degrees or lower to inhibit bacteria growth that can cause food-borne illness. Discontinue use of cooler until it is serviced or repaired to maintain 41 degrees or lower. Inspector: Dacquisto.
Comboz, 2051 Dorr, inspected July 18. Register display cooler at 53 degrees. Must be at 41 degrees or lower. Time/temperature controlled for safety foods discarded. Repair unit. Inspector: Dacquisto.
Recently inspected restaurants with no violations:
Inverness Club - Pool Snack Bar, 4601 Dorr.
Christie Candy & Mints, 3130 W. Central.
Love’N Learn Child Care, 4440 Secor.
Holiday Inn Express, 5855 Hagman.
Rite Aid, 114 S. Byrne.
Oregon Senior Citizens Center, Inc., 5760 Bayshore, Oregon.
Eagle’s Nest Sweet Retreat, 16 S. Stadium, Oregon.
T-Town Grinders Pizza, 3220 Navarre, Oregon.