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Published: Monday, 9/30/2013 - Updated: 9 months ago

Restaurant Inspections: 9-30

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

Violations:

Church’s Chicken, 1530 Byrne, Sept. 10. Hot-water knob on front hand sink is stripped and cannot turn on hot water. Replace knob to restore hot water immediately. Hand sinks must have 100-degree water for proper hand washing. Inspector: Gillian Wilke.

Arlene’s Cuisine, 5155 Glendale, inspected Sept. 10. Walk-in cooler holding food above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Discard out-of-temperature food, contact a licensed repair service immediately, and refrain from using the cooler until it has been fixed and reinspected. No hot water at hand sink -- it only reached 72 degrees, and must be at least 100 degrees. Repair hand sink immediately to allow for proper hand washing. Inspector: Wilke.

Burger King, 910 Western, inspected Sept. 9. Several items held with time in lieu of temperature held past the mark time on the container: lettuce, shredded cheese, sliced cheese, cinnamon rolls. Discard these items and monitor time stickers closely. Inspector: Kelly Cipiti.

Marco’s Pizza, 149 Main, inspected Sept. 9. No date on open bagged breaded chicken. Product requires a date after being thawed and opened from the package. Begin placing a seven-day date mark on this product. Repeat violation. Sanitizer spray bottle above 400 ppm. Maintain at 200 ppm to ensure proper sanitation. Have a supply of sanitizer in food preparation area to ensure food-contact surfaces are getting sanitized. Individual packages of ranch dressing sitting out at room temperature of 72 degrees. This product is marked Keep Refrigerated. All seven packages were discarded. Maintain this product in cold holding. Inspector: Cipiti.

PJ’s Deli, 500 Madison, inspected Sept. 9. Dish machine not dispensing proper amount of sanitizer. Provide a chlorine test kit and check it every day to verify proper concentration. Contact company to service machine. Water level was above the sanitizer hose, which was sucking the water into the hose. Primer switch is located above machine which can be used to manually dispense sanitizer when air bubbles are present. Dish machine was dispensing 50 ppm after being primed. Still service to check water level. Inspector: Cipiti.

Taco Bell, 1422 Broadway, inspected Sept. 5. Sanitizer bucket on the line below 50 ppm. To ensure proper sanitation, maintain bucket at 100 ppm. Refresh more often and verify concentration with test kit. Inspector: Cipiti.

Hot Ready Freddy - Almor Pizzeria, 1107 Broadway, inspected Aug. 26. Hand soap not available at kitchen hand sink or in restroom. Hands must be properly washed before food handling begins to prevent food-related illness. No date marking on open food containers. Begin date marking required items to determine discard dates. A maximum of seven days is permitted once the manufacturer’s seal is opened. Inspector: Cipiti.

Subway, 648 Main, inspected Sept. 3. Buildup inside ice machine along edge of catch plate. To prevent bacteria or mold growth, properly clean and sanitize inside surfaces routinely. Repeat violation. Sanitizer spray bottle in the back with 0 ppm quat. Refresh as necessary to maintain sanitizer at 200 ppm. Use a test kit to verify concentration. Corrected. Inspector: Cipiti.

Jill’s On the River, 1800 Miami, inspected Aug. 30. Raw beef stored directly over pre cooked deli meat in walk-in cooler. To prevent cross contamination, store raw meats below ready-to-eat food. Boxes of food stored directly on floor of walk-in cooler. Do not store these items on floor. Sanitizer bucket at 0 ppm. To ensure proper sanitation, maintain at 100 ppm. Use a test kit to verify and refresh as necessary. Cheese holding at 47 degrees in prep-top cooler. Cheese was in two pans, which prevents proper cold-air flow. Maintain at 41 degrees or below to prevent bacteria growth. Inspector: Cipiti.

One Seagate, 1 Seagate, inspected Aug. 27. Sanitizer bucket not set up at upstairs grill area. To ensure proper sanitation, always set up a sanitizer bucket before food handling begins and during hours of operation. Produce being prepped upstairs grill area without being properly washed in prep sink. Do not use sink on grill line, which is not designated for food only. First wash produce in downstairs food-prep sink before bringing it upstairs to prepare. Inspector: Cipiti.

Koney Grill LLC, 30 E. Alexis, inspected Sept. 9. Wet wiping cloths stored on work surfaces on cook line. To limit bacteria growth, store damp/​soiled cloths in a sanitizing wipe-cloth bucket when not in use. Hot dogs in a Styrofoam container at 100 degrees that were at room temperature. To limit bacteria growth, cooling must be conducted rapidly. Once a product reaches 135 degrees, an active cooling process must begin, with two hours allowed to get from 135 to 70 degrees and an additional four hours to reach 41 degrees or lower. Corrected. Unlabeled spray bottle hanging from storage shelving unit near three-bay sink. To prevent chemical contamination, label spray bottles with contents’ common names. Inspector: Kerry Stanley.

Rival’s Pizza, 2115 W. Sylvania, inspected Sept. 9. Spray bottles with no labels. Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the materials’ common names. Re-label spray bottles. Inspector: Stacy Seger.

Miracle Lanes, 5030 Jackman, inspected Sept. 9. Hot dogs and pepperoni with no date marks. Food must have a seven-day discard date. Day One is the day the product is opened, prepared, or altered. Inspector: Seger.

The Dog House Pub & Grub, 4935 Lewis, inspected Sept. 9. Buildup developing in ice machine. Clean and sanitize ice machine and components to eliminate buildup. Inspector: Seger.

Cousino’s Steak House, 1842 Woodville, Oregon, inspected Aug. 15. Wipe cloths resting out of sanitizer solution. When not in use, wipe cloths must be placed in sanitizer solution to prevent bacterial growth. Corrected. Steaks cold holding in prep-top cooler across from broiler at temperatures from 45 to 60 degrees; prep-top cooler was broken. Food must be held below 41 degrees to prevent bacterial growth. Repair or replace cooler so that proper temperature can be maintained under all conditions found in the kitchen. Food below 48 degrees moved to walk-in cooler, food above 48 discarded. Inspector: Nathan Fries.

Al Szuch Fishery-live Bait, 10950 Corduroy, Jerusalem Township, inspected Aug. 22. Food sandwich with no labels. Food must have label with nutritional ingredients, manufacturer and weight. Food removed from sale. Inspector: Mike Brady.

Maumee Bay Lodge-Snack Bar, 1750 Park, Oregon, inspected Aug. 15. Hot dogs with a date marked 8/​6. Must have a seven-day date mark and be used or discarded by that date to prevent bacteria growth. Inspector: Brady.

Tim Hortons, 2621 Navarre, Oregon, inspected Aug. 23. Employee not washing hands before putting on gloves to work with ready-to-eat food. Before putting on gloves, employees must wash hands to prevent cross contamination. Food stored on floor in walk-in coolers. Food must be stored six inches above floor to prevent cross contamination. Food in prep-top cooler holding above 41 degrees. Food must be cold held below 41 degrees to prevent bacteria growth. Inspector: Fries.

Pete’s Hot Dog, 2529 Starr, Oregon, inspected Aug. 19. Wipe cloths resting out of sanitizer solution. When not in use, wipe cloths must be placed in sanitizer solution to prevent bacterial growth. Food stored on floor of walk-in freezer. Food must be stored six inches above floor to prevent contamination. Corrected. Eggs and blanched potatoes not stored under refrigeration, at temperatures above 41 degrees and below 135 degrees. Food must be held below 41 degrees or above 135 degrees to prevent bacteria growth. Food discarded. Wipe cloth buckets had a chlorine concentration of 0 ppm. Wipe buckets must have a chlorine concentration of 50 to 100 ppm to properly sanitize surfaces. Unlabeled bottle of bleach. Chemical bottles must be labeled to prevent misidentification or cross contamination. Inspector: Fries.

Navarre Carry Out, 3158 Navarre, Oregon, inspected Aug. 29. Facility bagging its own ice without label. Label must include quantity name and place of business. Inspector: Fries.

Comis Nite Club, 1527 East Broadway, inspected Aug. 29. Food without date mark. Food must have a seven-day discard date mark and be used or discarded by that date to prevent bacteria growth. Inspector: Fries.

Deb’s Ice Kreme, 1326 Navarre, inspected Aug. 30. Ice cream mix (strawberry, vanilla) held above 41 degrees. Food must be cold held below 41 degrees to prevent bacteria growth. Have machine serviced. Inspector: Fries.

Subway, 3721 Navarre, Oregon, inspected Aug. 20. Food held above 41 degrees (sausage, cheese, cut lettuce) in the cooler under the toaster oven. Food must be held below 41 degrees to prevent bacteria growth. Coolers must be able maintain proper temperature. Repair or replace cooler. Food discarded. Inspector: Fries.

Woodville Diner, 1943 Woodville, Oregon. Food stored on the floor of walk-in cooler. Food must be stored six inches off the floor to prevent contamination. Gyro sauce and hamburger holding above 41 degrees in prep-top cooler. Food must be cold held below 41 degrees to prevent pathogen growth. Cooler must be able to hold food below 41 degrees and under all operating conditions. Service cooler. Some food missing date marks. Food must be marked with seven-day discard dates to prevent pathogen growth. Inspector: Fries.

Dairy Depot, 4160 Navarre, Oregon, inspected Aug. 20. Spray bottle without label. Label chemicals to prevent misidentification or contamination. Corrected. Inspector: Fries.

Lake Shore Memorial Post, 1802 Ashcroft, Oregon, inspected Aug. 12. Hand sink has plumbing leak. Repair sink. Inspector: Fries.

Christian Childcare Inc., 3530 Seaman, Oregon, inspected Aug. 9. Hot dog being held below 135 degrees in oven. Food must be hot held above 135 degrees to prevent pathogen growth. Food reheated to 170 degrees. Lunch meat and sour cream held beyond their date marks. Food must be used or discarded by the manufacturer’s use-by date or within seven days of its opening day, whichever comes first. Corrected. Inspector: Fries.

Buffalo Wild Wings, 3555 Navarre, Oregon, inspected Aug. 9. Several wipe buckets and three-bay sink with quaternary ammonia levels below 200 ppm. Sanitizer must be at 200 ppm to properly sanitize equipment and surfaces. Check sanitizer levels with test papers to ensure sanitizer system is functioning properly. Inspector: Fries.

East Toledo Family Center, 1020 Varland, inspected Aug. 18. Lunch meat with expired date mark. Food must be discarded or used by the end of its seven-day date mark. Corrected. Inspector: Fries.

In & Out Mart, 8249 Sylvania-Metamora, Sylvania, inspected Sept. 4. Facility changed doughnut vendor to Morning Fresh Bakeries, 1121 Louisiana Ave., Perrysburg. No ingredients book or labels provided for cookies and donuts. Contact vendor to provide a current ingredients list for products sold here. Maintain a copy of the ingredient book by the case and maintain a backup in the office in case one is lost. Ingredients book must list each type of doughnut and cookie offered for sale and must be updated as needed, such as when seasonal products are brought in. Do not sell doughnuts and cookies until ingredients lists are provided. Doughnuts and cookies removed from sale. Vendor contacted to obtain ingredients lists. Inspector: Jennifer Gottschalk.

Jan’s Chili Dogs, 5668 W. Central, inspected Sept. 5. Shredded cheese out at room temperature. This food must be held cold under refrigeration at 41 degrees or lower. Inspector: Kelly Sattler.

Pour House Sportsman Club, 4301 Bennett, inspected Sept. 5. Taco meat, hamburger, and cheese with no date marks. Food must have a seven-day discard date. Day One is the day the food is opened, altered, or prepared. Inspector: Seger.

Burger King, 902 Phillips, inspected Sept. 5. Gnats in facility and resting on clean equipment in dish area. Eliminate gnats by using a professional pest-control company, eliminating harborage, and maintaining drains. Knife stored improperly between prep table and wall. When not in use knives must be properly stored in a knife rack or on cutting board, and must be washed every four hours to prevent contamination. Inspector: Seger.

Four Horseman, 4452 Lewis, inspected Sept. 5. Both front and back doors propped open upon inspection. Doors must remain closed or a tight fitting screen must be utilized to prevent pest infiltration. Corrected. Food with no date mark, improper date mark, or expired date marks. Food must have a seven-day discard date. Day One is the day food is opened, altered, or prepared. Bleach sanitizer in wipe bucket above 200 ppm. When using bleach, the concentration must be between 50 to 100 ppm to prevent chemical residue/​chemical poisoning. Buildup inside ice machine. Properly clean and sanitize ice machine and components regularly to prevent buildup. Inspector: Seger.

The Hotel at University of Toledo Medical Center, 3100 Glendale, inspected Sept. 5. Prep-top cooler is holding food in its bottom compartment above 41 degrees, as is produce cooler. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust coolers accordingly. Inspector: Wilke.

Timbo’s Cones & Coneys, 5437 Alexis, Sylvania, inspected Sept. 3. Ice cream mix had a temperature of 43 to 44.5 degrees in both machines. Time/​temperature control for safety foods must be held at 41 degrees or lower to prevent bacteria growth. No date label on homemade hot dog sauce in walk-in freezer. Date label open and prepared food items to allow employees to know date of preparation and discard date. Place the date made on the pan along with date food is placed in the freezer and pulled and placed in cooler to thaw. When the date made and date frozen is the same day, then this is Day 1. There is a total of a seven-day discard date on open and prepared food. The day the pan is placed in the cooler to thaw is Day 2. Inspector: Gottschalk.

Sylvan Elementary School, 4830 Wickford, Sylvania, inspected Sept. 5. Popcorn chicken at 127 degrees in new warmer. Time/​temperature control safety food must be held 135 degrees or higher to prevent bacteria growth. Temperature adjusted. Continue to monitor hot-holding temperatures. Inspector: Gottschalk.

The Fresh Market, 3315 W. Central, inspected Sept. 9. Deli salad display case holding food at 43 to 57 degrees. Food must be held cold at 41 degrees or lower. Out-of-temperature foods discarded. Case must be repaired immediately and not used until it can maintain proper temperatures. Honey ham with an opening date of Aug. 30 and mortadella with an opening date of Sept. 2 in the deli case. Refrigerated, ready-to-eat food may only be held up to seven days once manufacturer’s packaging is opened. Items discarded. No sanitizer bucket set up in produce or meat departments. Always keep a sanitizer bucket set up for sanitizing food-prep surfaces and storing wet wiping towels. Food items stored in and on the hand-washing sinks in produce and meat departments. Hand-washing sinks may not be used for storage and must be kept clear and accessible for hand washing. Cleaning supplies/​chemicals stored on top of ice machine. To prevent chemical contamination, always store chemicals and cleaning products separate from or below food and food-contact items. Inspector: Sattler.

Detwiler Golf Course, 4001 N. Summit, inspected Sept. 5. Shredded cheese in self-service condiment container at 55 degrees. To limit bacteria growth, food items must be held at 41 degrees or lower. Cheese discarded. Buildup inside ice machine. Clean and sanitize according to the manufacturer’s specifications. A bottle of wasp and ant spray in kitchen area. Contact a licensed pest-control service if facility is having any concerns regarding pests. Inspector: Stanley.

Marco’s Pizza, 3423 Lagrange, inspected Sept. 9. Food items in prep-top cooler above 41 degrees. To limit bacteria growth, refrigeration must maintain food items at 41 degrees or lower. Service called for adjustments. Chemical spray bottles hanging from shelf above prep-top cooler. Designate an area for chemicals below or away from food and food-contact items. Inspector: Stanley.

Bob Evans, 3025 Glendale, inspected Sept. 11. Cook line prep-top cooler holding food well above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Discard out-of-temperature food and contact a licensed repair service to fix the cooler. Do not store any food in the cooler until it has been repaired and reinspected. The sanitizer bucket set up on the cook line had no sanitizer in it. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Inspector: Wilke.

Reynolds Garden Cafe, 1240 S. Reynolds, inspected Sept. 9. Salad prep-top cooler holding food in its bottom above 41 degrees, and cooler door is not closing properly, and water pooling in left-hand side. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature, repair door, and eliminate pooling water. Small prep-top cooler also holding food above 41 degrees. Some items were double panned and cooler seemed overstocked, inhibiting airflow that may have resulted in higher temperatures. Contact licensed repair service to fix cooler. Items moved to walk-in cooler or put in an ice bath to control temperature. Under-counter cooler holding food above 41 degrees. Adjust cooler temperature. Waitress cut toast with her bare hands. Ready-to-eat food must be handled with gloves, deli tissue, or tongs or other utensil to prevent bare-hand contact. Food in the Alto-Sham holding below 135 degrees. Food shall be held at 135 degrees or higher to prevent bacteria growth. Food reheated to at least 165 degrees. Found roux and raw shell eggs sitting out at room temperature. Food shall be held at 135 degrees or higher or 41 degrees or lower to prevent bacteria growth. Thoroughly cool the roux properly under refrigeration and store eggs in cooler. Corrected. Inspector: Wilke.

 

Recently inspected restaurants with no violations:

Cambridge Place, 1821 W. Alexis.

East Toledo Senior Activities Center, 1001 White.

Eastern Community YMCA, 2960 Pickle, Oregon.

Sonic Drive Inn, 2925 Navarre, Oregon.

Greater Birmingham V.F.W., 2161 Consaul.

Pearson’s Party Store, 3217 Seaman, Oregon.

DG’s, 10609 Jerusalem, Jerusalem Township.

Collins Park Golf Course, 624 Reneck.

The Bottom Line, 2053 Starr.

G.A.F. Society Picnic, 3624 Seaman, Oregon.

City of Oregon Recreation Department, 5330 Seaman, Oregon.

Arby’s, 1540 E. Alexis.

Detwiler Ball Field, 4001 N. Summit.

American Legion, 5267 N. Detroit.

Downtown Latte, 44 S. St. Clair.



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