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Published: 9/2/2013 - Updated: 7 months ago

Restaurant Inspections: 9-02

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

Violations

Vito’s Pizza, 5145 Summit, inspected Aug. 7. No probe-style thermometer available to verify food temperatures. Provide a probe-style thermometer able to read from 0 to 220 degrees. Unlabeled spray bottle on the prep table. Label spray bottle with common name of ingredients. Spray bottle of glass cleaner stored on the shelving unit with pizza boxes. Designated an area for chemicals below or away from food and food-contact items to prevent chemical contamination. Inspector: Kerry Stanley.

Marina Market, 3740 N. Summit Street, inspected Aug. 7. Hot water at the bathroom faucet hand sink not operational. Hand sinks are required to have hot water at minimum of 100 degrees for proper hand washing. Make necessary repairs to restore hot water. Mouse dropping on shelving behind the side counter near the kitchen area. Contact a licensed pest control service to address pest issues. The condition of the basement may also be contributing to the pest infestation. Remove unnecessary items from the basement that provide harborage for pests and inhibit proper and thorough cleaning. Thoroughly clean areas. Inspector: Stanley.

Zingers Bar & Grill, 920 Matzinger, inspected Aug. 9. Box of potatoes stored on floor of walk-in cooler. Food items must be protected from contamination; store in a clean and dry area at least six inches off the floor. No wipe-cloth buckets set up in kitchen or at bar. During hours of operation, facility must have wipe-cloth buckets set up to properly store damp/​soiled cloths and to properly sanitize surfaces. Ice scoop stored with scoop in the ice. To protect food from contamination, store the handle out of the ice to prevent contamination to the ice when grabbing the handle. Corrected. Buildup in the bar pop guns. Clean and sanitize daily, allowing to air dry before using. Buildup inside ice machine. Clean and sanitize according to manufacturer’s specifications. Inspector: Stanley.

Arturo’s Fritz & Alfredo’s, 3025 N. Summit, inspected Aug. 9. Raw shrimp and bacon skewers stored above ready-to-eat food in one-door cooler near walk-in cooler. To prevent cross contamination, store raw meats and shell eggs below other food items. Corrected. Rice in steam table at 119 degrees improperly reheated. To destroy bacteria growth, reheating of food items must reach a minimum of 165 degrees for 15 seconds within two hours over direct heat. Corrected. Cup and utensil stored in kitchen hand sink. Hand sinks may only be used for hand washing. Do not use to store items or for any other purpose. Chemicals stored with food and food-contact items at the back bar near the kitchen. To prevent chemical contamination, store chemicals in a designated area below or away from food and food-contact items. Inspector: Stanley.

Beirut Restaurant, 4082 Monroe, inspected Aug. 13. Salad prep-top cooler holding food above 41 degrees and has a ambient air temperature of 45 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature accordingly and contact a licensed repair service if necessary. Chickens thawing in the two-bay dish sink. Prep sink with a two-inch air gap is where food preparation, including thawing, should be done, to prevent contamination. Corrected. Inspector: Gillian Wilke.

Kroger, 2555 Glendale, inspected Aug. 13. Produce case holding tofu at 47 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler. Tofu discarded. Raw shell eggs stored on a cheese cake in the bakery walk-in and raw ground beef stored above raw whole muscle pork in the Manager’s Special case. Store raw shell eggs below ready-to-eat food and raw ground beef below raw whole muscle pork to prevent cross contamination. Eggs discarded. Inspector: Wilke.

Tim Hortons, 5800 W. Alexis, Sylvania, inspected Aug. 13. Hash browns holding at room temperature without time marked on the containers. Time/​temperature controlled for safety food must be held at proper temperature to prevent bacteria growth. Facility is approved to hold hash browns by time instead of temperature; however, proper procedures including marking the time on the container and a discard log must be followed. If time is not properly marked on the container, food must be discarded. Instruct employees on proper procedures for holding hash browns for four-hour time limit. Inspector: Jennifer Gottschalk.

Seafood Restaurant, Inc., 5504 Alexis, Sylvania, inspected Aug. 7. Found soup at 49 degrees cooled from previous night. Time/​temperature control for safety foods must be cooled from 135 to 70 degrees in two hours and from 70 to 41 degrees in additional four hours. Soup discarded. When cooling French Onion soup, cool in smaller batches in an ice bath and with cooling wands. Monitor cooling time and temperatures. Inspector: Gottschalk.

Family Dollar, 3948 W. Alexis, inspected Aug. 13. Raw ground sausage stocked over Lunchables in the cooler. Lunchables are a ready-to-eat product and must be stocked above raw sausage or raw meat to protect from cross contamination. Out-of-date baby food on the sales shelf. Outdated baby food must be removed from sale immediately. Check dates on baby food often. Practice the rule: first in, first out. Inspector: Gottschalk.

Speedway, 5430 Monroe, inspected Aug. 13. Product stored below eggs on the floor in the walk-in cooler. Do not store any product below raw shell eggs to prevent cross contamination. Raw shell eggs must be stored on the bottom shelf to prevent cross contamination. Relish and pickles in the condiment unit at 44 degrees. Time/​temperature control for safety foods must be held at 41 degrees or lower at times to prevent bacteria growth. Water build-up in this unit. Clean the condiment unit out and adjust the temperature. The air temperature should read from 33 to 38 degrees to maintain food at 41 degrees or lower. Employees must wash their hands at the kitchen area hand sink before placing gloves on to prevent cross contamination. Inspector: Gottschalk.

Rose Thai, 5333 Monroe, inspected Aug. 8. No sanitizer bucket set up in the kitchen. A sanitizer bucket with the correct concentration of sanitizer must be set up at all times of operation. Food-prep surfaces must be periodically sanitized throughout the day. Store wet wiping towels in sanitizer when not in use to prevent bacteria growth. Raw shell eggs stored on top of produce and other ready-to-eat food in the prep-top cooler. To prevent cross contamination, store raw meats and eggs separate from or below ready-to-eat food and beverages. No soap or paper towels stocked at the bar hand washing sink. The bar must have a designated hand washing sink that is stocked with soap and paper towels. Inspector: Kerry Sattler.

Bar 145, 5305 Monroe, inspected Aug. 12. Improper cooling of blanched french fries. These are a food once they are blanched/​cooked and cannot sit out at room temperature once they cool down to 135 degrees. Fries are spread thin on sheet trays, which is good. Fries must be actively cooled under refrigeration. Blanched fries out at room temperature at 80 degrees. Repeat violation. Additional refrigeration space must be provided for french fries. Heavy cream sitting out at room temperature on cook line at 69 degrees. This is a food item and must be held cold under refrigeration at 41 degrees or lower. Unlabeled spray bottle hung on the boxed pop syrup rack in the back. Spray bottles must be labeled with names of contents. Chemical products may not be stored with or above any food items, including pop syrup. Sanitizer bucket in back prep area had no sanitizer. Change out sanitizer buckets as often as needed to maintain chlorine bleach at 50 to 100 ppm. Corrected. Raw salmon and shellfish stored above roasted tomatoes in walk-in cooler. To prevent cross contamination, store raw meats, fish and eggs separate from or below ready-to-eat food. Inspector: Sattler.

Kentucky Fried Chicken, 3730 Secor, inspector Aug. 9. Shredded cheese holding cold at 44 degrees in prep-top unit. This is a food and must be held cold at 41 degrees or lower. Inspector: Sattler.

Camp Miakonda, 5600 Sylvania, inspected Aug. 13. One unlabeled spray bottle. Spray bottles must be labeled to allow employees to know contents. Corrected. Inspector: Gottschalk.

Rite Aid, 2430 Glendale, inspected Aug. 12. Raw bacon stored above ready-to-eat food. Store raw bacon below ready-to-eat food to prevent cross contamination. Inspector: Wilke.

Owens Corning, 1 Owens Corning, inspected Aug. 13. Two-door reach-in cooler on the line holding above 41 to 45 degrees. Cold holding must be maintained at 41 degrees to prevent bacteria growth. Adjust cooler so it holds food at the proper temperature. Food handler loading dirty items in the washer and putting away clean items without stopping to wash hands between tasks. To prevent contaminating clean items, dish washer must stop to wash hands before putting away clean items. A 100 ppm chlorine hand dip is also acceptable. Inspector: Kelly Cipiti.

Zia’s, 20 Main, inspected Aug. 7. A strong foul odor in the refuse area; standing liquid present around area. Thoroughly clean and sanitize this entire area to prevent the attraction of pests. Observed gnats today. Inspector: Cipiti.

Beer Dock, 932 N. Huron, inspected Aug. 7. Bottled beverages still stored in the basement. The basement is not a clean and dry area due to moisture. Food items must be protected from contamination and be stored at least six inches off the floor in a clean and dry area. Repeat violation. Inspector: Stanley.

Mayfly Tavern, 4532 N. Summit, inspected Aug. 7. Soup in steam table at 127 degrees. To limit bacteria growth, food items in hot holding must maintain 135 degrees or above. Corrected. Reheated to a minimum of 165 degrees on the flat top. Inspector: Stanley.

Suder Sunoco, 4810 Suder, inspected Aug. 7. Chemicals stored above the sanitize-end drain board of the three-bay sink. Designate an area for chemicals below or away from food and food-contact items to prevent chemical contamination. Inspector: Stanley.

Sunoco Food Market, 1407 E. Manhattan, inspected Aug. 7. Front counter hand sink out of order. Make necessary repairs to hand sink. Plumbing systems must be maintained in proper working order and have both hot and cold running water. The hand sink in the bathroom blocked by brooms. Do not block the hand sink. Keep accessible for proper hand washing. Inspector: Stanley.

Conn-Weissenberger American Legion, 2020 W. Alexis, inspected Aug. 9. No hand towels at kitchen hand sink. Hand sinks must be stocked with warm running water (100 degrees), soap, and hand towels. A continuous towel system that supplies the user with a clean towel or a heated air hand drying device must be utilized. Inspector: Stacy Seger.

Davy’s K’s Joint, 502 Monroe, inspected Aug. 6. Hot dogs dated 7/​27 in the under-counter cooler. Refrigerated ready-to-eat food must be date marked and held for no longer than seven days once the manufacturers’ packaging is opened. Inspector: Sattler.

Golden Phoenix Restaurant, 5201 Monroe, inspected Aug 6. Raw chicken stored above pineapple and bamboo in the reach-in cooler. Raw meats and eggs must be separate from or below ready-to-eat food and beverages to prevent cross contamination. Inspector: Sattler.

Long John Silver’s, 1814 West Alexis, inspected Aug. 16. Cod and shrimp in prep cooler at unsafe temperatures. Food must be held at 41 degrees or below to limit bacteria growth. Items discarded. Inspector: Sattler.

Circle K, 1444 West Alexis, inspected Aug. 18. No sanitizer or test strips available for three-bay sink. A sanitizing solution of 50 to 100 ppm bleach or 200 ppm quat must be used for proper sanitizing of equipment and food-contact surfaces. Use test strips to verify concentrations. Repeat violation. Inspector: Seger.

Target, 817 West Alexis, inspected Aug. 15. Expired Pedisure available for purchase. When a food, infant formula, or baby food that has been embargoed has been found by the licensor to be adulterated, misbranded, or expired, the licensor shall petition the municipal or county court in whose jurisdiction the item is embargoed for the condemnation of the item. When the licensor has not found within 10 days that an item embargoed is adulterated, misbranded, or expired, the licensor shall remove the tag or other marking all baby formula must be gone through and rechecked for expiration dates. Inspector: Seger.

GFS Market Place LLC, 609 W. Alexis, inspected Aug. 15. Sanitizer and dish soap intermixed with food items. Chemicals must be stored below or away from food and food-contact items. Inspector: Seger.

 

No violations

Huntington Center Portable No. 5, Popcorn/Cotton Candy, 500 Jefferson.

Huntington Center Portable No. 6, Pretzel, 500 Jefferson.

Huntington Center Portable No. 4, Pretzel, 500 Jefferson.

Huntington Center Portable No. 3, Pretzel, 500 Jefferson.

Huntington Center Portable No. 2, Arena BBQ, 500 Jefferson.

Huntington Center Portable No. 9, Sofo, 500 Jefferson.

Huntington Center Portable No. 10, Suite Level North, 500 Jefferson.

Huntington Center Stand No. 3, T Town Treats, 500 Jefferson.

Huntington Center Stand No. 2, Bait Shock Sough, 500 Jefferson.

Huntington Center Stand No. 4, Ice Chest, 500 Jefferson.

Huntington Center Stand No. 5, Frog Town Burger, 500 Jefferson.

Huntington Center Stand No. 6, Bait Shack North, 500 Jefferson.

Huntington Center Stand No. 7, Swamp Dogs Grill, 500 Jefferson.

Huntington Center Stand No. 9, Suite Level South, 500 Jefferson.

Huntington Center, The Cross Bar, 500 Jefferson.

Huntington Center, Main Kitchen, 500 Jefferson.

Potbelly Sandwich Shop, 4038 Talmadge.

Outskirt’s, 5038 Lewis.

Stop & Go, 2101 Alexis.

Clark Douglas, 2446 Douglas.

Josephine’s Kitchen, 902 Lagrange.

Roman’s Deli, 526 Jackson.

Pizza Hut, 3425 Secor.

Panera Bread, 4050 Talmadge.



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