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Published: Monday, 8/19/2013

Restaurant Inspections: 8-19

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

Violations:

Chuck’s on Monroe, 4477 Monroe, inspected July 30. The dressings on ice are holding at 65 degrees. Cold hold food at 41 degrees or less to prevent the growth of bacteria. Keep the dressings refrigerated. Inspector: Gillian Wilke.

Stop N Shop, 4001 Holland Sylvania, inspected July 30. No ingredient list available for the donuts from Tom’s. Provide an ingredient list for each type of donut sold. Keep a copy of the current ingredient list in the office and make a copy and post by the donut case for customers to view if needed. Donuts may not be sold until a current copy of the ingredient list is available. Donuts removed from sale. Inspector: Jennifer Gottschalk.

Stop-N-Go, 3519 W. Alexis, inspected Aug. 2. Eggs stocked above milk. Store eggs on the bottom shelf in the cooler to protect from cross-contamination. Inspector: Gottschalk.

A Promising Tomorrow, 890 W. Bancroft, inspected July 25. Date mark time/​temperature controlled for safety food that you are holding longer than 24 hours. Corrected. Inspector: Debbie Dacquisto.

Arby’s, 1425 S. Byrne, inspected July 25. Build up in ice machine. Clean and sanitize machine and maintain clean. Inspector: Dacquisto.

Ruby’s Kitchen, 4933 Dorr, inspected July 25. Walk in cooler holding macaroni and cheese at 42 degrees. Cold hold food at 41 degrees or less. Service cooler. Inspector: Dacquisto.

Tim Hortons, 1345 Reynolds, inspected July 29. Front line glass display cooler at 51 to 52 degrees. Cooler is required to run at 41 degrees or less. Cooler discontinued for use until serviced. Milk and yogurt discarded. Prep top cooler sliced tomatoes at 44 degrees. Cooler is required to run at 41 degrees. Cooler thermostat adjusted. Inspector: Dacquisto.

Russ’s Lounge, 5329 Dorr, inspected July 29. Build up inside ice machine. Clean and sanitize machine. Inspector: Dacquisto.

Amigo’s, 5327 Dorr, inspected July 30. Build up inside of ice machine. Clean and sanitize machine. Inspector: Dacquisto.

Baltimore Cafe, 901 Monroe, inspected July 25. Eggs sitting out at room temperature 70 degrees surface temperature. These eggs were discarded. Maintain eggs at 45 degrees or below to prevent the growth of bacteria that can lead to food related illnesses. Inspector: Kelly Cipiti.

Jominic’s Trattoria, 612 Adams, inspected July 23. Monitor date marking and discard when necessary you have a maximum of 7 days total. Include the first day of opening and add 6 days to achieve the 7 day total. The prep top cooler is holding food at 47 to 50 degrees. Ice build up is present on the condenser. Food discarded. Cold holding must be maintained at 41 degrees or below. Do not use this cooler for holding food. Make repairs and verify to this department before it can be used to hold food. Soup being held at 121 degrees in the front warmer. Hot holding must be maintained at 135 degrees or above. Warmer was turned up. Monitor closely with a thermometer. Provide paper towels at front hand sink. Hands must be washed frequently and before putting on gloves. Using gloves is not a substitute for hand washing. Hands must always be washed before any food handling takes place. Wash hands first, then put on gloves when handling ready-to-eat food. Inspector: Cipiti.

Toledo Food Center, 303 Main, inspected July 25. Sliced watermelon holding at 47 degrees in the display case. Cut leafy greens holding at 48 degrees in the display case. To prevent the growth of bacteria that can lead to food related illnesses the above named food items must be maintain at 41 degrees while in cold holding. Improper storage order or raw meats raw sausage over hot dogs and bacon, raw chicken over raw pork, and raw ground turkey over ground beef. To prevent cross contamination, store these items according to the required minimum cooking temperatures. Inspector: Cipiti.

Mud Hens Stadium — Main kitchen, 406 Washington, inspected July 29. Packages of food lack seven-day discard datee. A trash can blocks hand sink. Do not block sink. Hands being washed in the sink designated for produce washing. Label this sink for food only and remove hand washing supplies. No supply of sanitizer set up during food handling. To ensure proper sanitizing is taking place, always have a supply of sanitizer available. Food above 41 degrees in the Pepsi cooler rather than at 41 degrees or below. This cooler is approved for pre-packaged or bottled items. Inspector: Cipiti.

Mud Hens Stadium — #4 Hen and Hound, 406 Washington, inspected July 29. A red bucket with sanitizer below 150 ppm. The 3 compartment sink below 150 ppm. To ensure proper sanitation is taking place maintain at 150 to 200 ppm. Use the test kit to verify and refresh as needed. Open packages of food (turkey and meatballs) lack seven-day discard date. Inspector: Cipiti.

7-Eleven, 1101 Western, inspected July 24. Single door cooler is running at 46 to 50 degrees rather than at 41 degrees or less. Out of temperature food was discarded. Remaining items removed to walk in cooler. Service called. Provide training to ensure at least 1 person per shift is Level 1 certified or service safe certified in food safety knowledge. Inspector: Dacquisto.

Little Caesars Pizza, 2222 N. Reynolds, inspected July 17. The walk in cooler is holding food at 46 to 47 degrees. Repair cooler to hold food at proper temperature. Inspector: Kelly Sattler.

Tony Packo’s Express, 4701 Talmadge, inspected July 17. Shredded cheese is holding cold at 48 degrees in the prep top cooler rather than at 41 degrees or colder. Adjust this cooler and seal the cracked lining around the top of the prep top where cold air can escape. No sanitizer detected in either the wipe cloth bucket or the 3-compartment sink. Check sanitizer strength daily to be sure that quat is dispensing at the proper concentration of 200 ppm. Inspector: Sattler.

Secor & Sylvania Shell, 4002 Secor, inspected July 17. There is no soap or paper towels at the hand washing sink in the back room. There must be one compartment of the 4 compartment sink designated for hand washing. The bathroom hand sink may not be used for hand washing before preparing coffee and beverages. Inspector: Sattler.

Hollywood Casino-Toledo TDR & Warehouse, 777 Hollywood, inspected July 18. Food holding at 46 to 47 degrees on the prep top cooler rather than at 41 degrees or below. Adjust cooler and monitor closely. Inspector: Cipiti.

Schorling’s Market, 3115 W. Bancroft, inspected July 30. Properly label food and provide ingredients statement if more than one ingredient and include a net weight and responsibility statement. Inspector: Wilke.

Ferdo’s Restaurant, 3065 W. Bancroft, inspected July 30. The low temperature dish machine is not dispensing sanitizer properly. Dish machine needs to dispense chlorine sanitizer at 50 to 100 ppm on its final rinse to properly sanitize dish ware. Repair dish machine. Inspector: Wilke.

En Japanese Steakhouse, 5834 Monroe, Sylvania, inspected July 23. The chemical sanitizing dish machine is not dispensing any sanitizer. Chlorine sanitize must dispense at 50 to 100 ppm to properly sanitize food contact items. Call for service immediately. Recheck tomorrow. Dishes must be washed, rinsed and sanitized using the 3 compartment sink until this is repaired. Frozen food being thawed under cold running water in the hand sink at the sushi area. Only use the air gapped food preparation sink in the kitchen for food preparation. The hand washing sink may be used for hand washing only. Inspector: Wilke.

QQ Kitchen, 3324 Secor, inspected July 23. Raw sausage stored over yogurt and other ready-to-eat food in the small prep top cooler. Store raw meats and eggs separate from or below ready-to-eat food to prevent cross contamination. Inspector: Sattler.

Rocky’s, 4020 Secor, inspected July 23. The upright cooler in the kitchen is holding food at 43 to 44 degrees. Coolers must hold food cold at 41 degrees or lower. Adjust cooler. Inspector: Sattler.

Roscoe Enterprises LLC, 3904 Secor, inspected July 23. Some packaged food do not have complete labels on them. Packaged food items out on store shelves for self service must have labels that include the name of the food, net weight, store name, and ingredient statement if made from more than one ingredient. Inspected: Sattler.

Famous Dave’s, 4757 Monroe, inspected July 22. Smoked pork is 54 degrees and ribs are 51 in the walk in cooler after having been portioned. Limit the amount of time that food is at room temperature. Use smaller batches. Food must be held cold at 41 degrees or lower. The prep top cooler near the grill is holding food at 44 to 47 degrees. Food must be held cold at 41 degrees or lower. Adjust cooler. Inspector: Sattler.

Six Pack Bar & Grill, 3223 W. Sylvania, inspected Aug. 5. Chlorine sanitizer in the spray bottle of Clorox for household use is extremely strong. Maintain chlorine sanitizer at 50 to 100 ppm and refrain from using that product on food contact surfaces. Simply mix water and chlorine bleach to the correct concentration. The kitchen hand sink was blocked with dishes and the bar hand sink is being used to dump in. Keep hand sinks clear and do not dump into them. Corrected. The chicken in the reach cooler is 43 degrees. Food must be held cold at 41 degrees to prevent the growth of bacteria. Ambient air of cooler on bottom is 42 degrees suggest adjusting the cooler temperature colder. Inspector: Wilke.

Calvino’s, 3143 W. Central, inspected Aug. 5. Scrubbing Bubbles and a bottle of rubbing alcohol stored with food contact items. Store chemicals below and away from food/​food contact areas to prevent chemical contamination. Corrected. Found noodles sitting out at 71 degrees. Cold hold food at degrees or less to prevent the growth of bacteria. Store noodles in the cooler. Corrected. There was no bucket of sanitizer set up. Maintain a bucket of sanitize for all hours of operation to sanitize food contact surfaces. Corrected. Inspector: Wilke.

Church’s Chicken, 5 S. Reynolds, inspected Aug 3. Build up on inside of ice machine. Empty ice then clean and sanitize inside of machine. Inspector: Dacquisto.

Glass Pavilion Kitchen/​Toledo Museum Kitchen, 2444 Monroe, inspected July 31. Ecolab chemical sanitizing dish machine is not dispensing chlorine in the final rinse. Have machine repaired. Inspector: Dacquisto.

Toledo Museum of Art, 2445 Monroe, inspected July 31. Brie cheese in prep top sandwich cooler at 47 degrees. Time/​temperature controlled for safety food must be held at 41 degrees or less to inhabit the growth of bacteria that can cause food borne illness. Service/​adjust cooler as needed. Inspector: Dacquisto.

Mud Hens Stadium — Sausage Cart, 406 Washington, inspected July 29. Insufficient ice in the ice coolers. The level of ice must completely surround the food to the food at 41 degrees or lower. Additional ice added to the coolers. Inspector: Gottschalk.

Mud Hens Stadium — Bar Cart, 406 Washington, inspected July 29. Limes and lemons cut at the bar cart without gloves. Limes and lemons must be washed and cut in a permanent stand or in the main kitchen food prep sink with gloves to protect these items from cross contamination. The cup of lemons and limes discarded. Inspector: Gottschalk.

Mud Hens Stadium #106 Pretzels, 406 Washington, inspected July 29. Cheese sauce in portioned cups in the pretzel warmer below 135 degrees. To limit the growth of bacteria that can cause food borne illness, time/​temperature control for safety food must be held hot at 135 degrees or above or cold at 41 degrees or less. Repeat violation. Inspector: Gottschalk.

Mud Hens Stadium — Main Kitchen, 406 Washington, inspected July 29. Time/​temperature control for safety food hot holding below 135 degrees. Food must be hot holding at 135 degrees or higher at all times to prevent the growth of bacteria. Monitor temperature of hot holding food to ensure proper hot holding temperature. Inspector: Gottschalk.

The Buzz Family Diner LLC, 6670 Providence, Whitehouse, inspected July 15. The prep top cooler on the line was found to be holding food at approximately 62 degrees. Upon investigation, it was found that the breaker was off. Potentially hazardous food was discarded by the in charge. The breaker was turned back on. Do not fill the unit until it drops in temperature to hold food at 41 degrees or less. Inspector: Sara Becker.

Ko’s Garden, 14241 Airport, Swanton, inspected July 16. The prep top cooler is holding food at approximately 45 degrees. Potentially hazardous, food must cold hold at 41 degrees and less to control the growth of bacteria. Turn down the unit to bring the food down in temperature. If it does not go down in temperature call for service. Inspector: Becker.

Zinful, 7541 Dutch, Waterville, inspected July 16. Several food items in the under counter one door cooler were found out of temperature. Several blocks of cheese found to holding between 48 and 55 degrees. Others in the cooler were found at 45 degrees. Potentially hazardous food must cold hold at 41 degrees or less at all times to control the growth of bacteria. Cheese at 48 degree and higher were discarded by the person charge. Troubleshoot the unit to be sure it is holding proper temperature throughout the cooler prior to placing food items back into it. Inspector: Becker.

 

Recently inspected restaurants with no violations:

Progressive Fishing Association, 7675 Schadel, Whitehouse.

Speedway, 14155 Airport, Swanton.

Brooks Country Merchantile, 8140 Main, Neapolis.

Majestic Oak Winery, 13554 Mohler, Grand Rapids.

New Airport Lounge, 7130 Airport, Holland.

Sunoco, 6825 Finzel, Whitehouse.

Mad Anthony’s Tavern, 21 N. Third, Waterville.

Camp Courageous Inc., 127701 Waterville Swanton, Whitehouse.

Mud Hens Stadium, #115 Ice Cream, 406 Washington.

Glass Pavilion Cafe/​Toledo Museum of Art, 2444 Monroe.

J-Cups Pizza, 5406 N. Summit.

All Shook Up Nutrition, 5001 N. Summit.

Homer Hanham Boys & Girls Club, 2250 N. Detroit.

Rite Aid, 114 S. Byrne.

Subway, 401 N. Summit.

Taqueria Mi Casa, 649 Woodville.


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