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Tuesday, July 29, 2014
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Published: Monday, 11/4/2013

Restaurant Inspections: 11-4

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

Violations:

Pacesetter Stand, 8801 Sylvania Metamora, Sylvania, inspected Oct. 18. Found hot dogs at 44 degrees in the True 1 door cooler. Time/​temperature control for safety food must be held at 41 degrees or lower to prevent the growth of bacteria that could lead to a food borne illness. Contact a refrigeration company to make the necessary adjustments to the cooler. Air temperature should be 33 to 36 degrees to maintain food at 41 degrees or lower. Inspector: Jennifer Gottschalk.

Fresh Start Diner, 4704 N. Detroit, inspected Oct. 2. Cooked potatoes cooling completely covered in the under counter cooler. To limit the growth of bacteria that can cause food borne illness, food items must be left vented or uncovered until 41 degrees or less. Corrected. Cheesecake in the display cooler above 41 degrees or less. Cheesecake discarded. Do not use this cooler to hold food items until repair to hold at 41 degrees or less. A bowl in the kitchen hand sink. Keep the hand sink accessible for proper hand washing. Corrected. Inspector: Kerry Stanley.

McDonald’s, 1560 E. Alexis, inspected Oct. 9. Damp/​soiled cloths stored on work surfaces instead of in wipe cloth bucket at 100 ppm chlorine or 200 ppm quat. Corrected. Inspector: Stanley.

Famous Amy’s Drive In, 4820 N. Summit, inspected Oct. 9. Raw shell eggs stored above ready-to-eat food in the two-door cooler. Follow proper storage order. Corrected. Ice cream scoop stored in standing water. In-use utensils must be protected from contamination. Facility may install a dipper well with continuous water flow according to City of Toledo Plumbing code, or keep scoop in/​on a clean and dry surface/​container. Surface and scoop must be cleaned and sanitized at least every 4 hours. Corrected. A can of Febreeze stored on a shelf with mugs and lids. Designate an area for chemicals and below or away from food and food contact items to prevent chemical contamination. Corrected. Inspector: Stanley.

Del Taco, 3348 Secor, inspected Oct. 17. A wet wiping towel out on a food prep table rather than stored in sanitizer. Inspector: Kelly Sattler.

Rally’s, 1647 Laskey, inspected Oct. 18. Wipe bucket over 200 ppm bleach. Wipe buckets must have a concentration of 50 to 100 ppm to prevent chemical residue/​chemical poisoning. No covered trash receptacle available in women’s rest room. A covered trash can must be provided for feminine hygiene products. Ketchup on walls and grease build up on floors and under equipment. Floors and walls must be clean and kept free of any build up. Additional cleaning is required. Produce must be washed in prep sink prior to slicing or provide proof that product is pre-washed. Inspector: Sattler.

Big Wings N Things, 1535 Eleanor, inspected Oct. 18. Chicken, wings, gyro, cheese and hot dogs with no date mark. Food must have a seven-day discard date. Food items sold for retail lack required ingredient label. Inspector: Stacy Seger.

Bravo! Cucina Italiana, 5001 Monroe, inspected Oct. 16. Cut cherry tomatoes sitting out at room temperature at 65 degrees. Cut tomatoes are a food and must be held cold at 41 degrees or lower. Store cut tomatoes under refrigeration. There is no sanitizer bucket set up at the bar. A sanitizer bucket with the correct concentration sanitizer must be set up in all food prep areas to clean food prep surfaces. Inspector: Sattler.

Mayberry Diner, 3606 W. Sylvania, inspected Oct. 16. Raw shell eggs are holding cold at 54 degrees because they were left out at room temperature too long. Store raw shell eggs cold under refrigeration or ice at 45 degrees or lower. Raw shell eggs stored above ready-to-eat food in the bottom portion of the prep top cooler. To prevent cross contamination, store raw meats and eggs separate from or below ready-to-eat food and beverage. A wet wiping towel out on the cutting board of the prep top cooler. To prevent bacteria growth, store wet wiping towels in sanitizer buckets. Inspector: Sattler

Bowlero Lanes, 4398 Monroe, inspected Oct. 9. A box of cups stored directly on the floor next to pizza oven and cooler. Store food contact items at least six inches off the floor. Repair the 3 compartment sink in the bar to be used as a hand sink. Repeat violations. Requires immediate action. Inspector: Gillian Wilke.

Sebastiano’s Italiano, 4448 Heatherdown, inspected Oct. 9. The prep top cooler is holding food above 41 degrees rather than at 41 or below. Dessert case is holding food above 41 degrees. Adjust cooler temperature. Found cream sitting out at 66 degrees rather than at 41 or below. Cream was refrigerated. No bleach in the sanitizer bucket. Maintain bleach sanitizer at 50 to 100 ppm to safely sanitize food contact surfaces. The shrimp thawing in the food prep sink was 67 degrees. Once the shrimp is thoroughly thawed to 41 degrees, place it under refrigeration to control its temperature. Shrimp was refrigerated. Inspector: Wilke.

BD’s Mongolian Grill, 5001 Monroe, inspected Oct. 9. The Alfredo sauce is cold holding at 44 degrees on ice at the cold bar. This is a food and must be held cold at 41 degrees or lower. Additional ice was added around this product. Inspector: Sattler.

Gateway School B.E.A.R. Program, 3602 Indian, inspected Oct. 9. There is no hot water available at the hand washing sink. Restore hot water of at least 100 degrees to the hand washing sink. Inspector: Sattler.

Ottawa Hills Elementary, 3600 Indian, inspected Oct. 9. No sanitizer wipe cloth bucket set up. A sanitizer bucket with the correct concentration of sanitizer must be set up for food prep surfaces. Corrected. Inspector: Sattler.

St. Ursula Academy, 4025 Indian, inspected Oct. 8. The high temperature sanitizing dish machine is not reaching the minimum final rinse temperature of at least 180 degrees. Adjust or repair the dish machine immediately. Food contact items must be washed, rinsed, and then sanitized using the three compartment sink. Inspector: Sattler.

Taco Bell, 2234 W. Alexis, inspected Oct. 15. Portion cup inside of cinnamon and sugar bulk food container. A scoop with a handle must be utilized to prevent cross contamination from hands. Stickers left on clean containers. Containers are not considered clean unless stickers and sticker residue is removed. Sticker residue harbors bacteria that can lead to cross contamination. Inspector: Seger.

Northview High School, 5403 Silica, Sylvania, inspected Oct. 18. No air gap on the food prep sink. Food prep sinks must have a proper air gap to the sewer line to create an indirect connection. Install a proper air gap on the prep sink. Produce must be washed in a proper air gap prep sink. Hummus from the Beirut Restaurant in a Tahineh Extra 40 pound container without proper date and ingredients. This department does not have a record of the license for Beirut Restaurant to wholesale hummus. Contact this department regarding the hummus. Food used in a licensed kitchen must come from an approved source and must have proper labeling including ingredients. Hummus removed from sale and the food service supervisor was contacted. Wrapped hamburger and cheeseburgers on the buffet line below 135 degrees. Time/​temperature control for safety foods must be hot held at 135 degrees or higher to prevent the growth of bacteria. Continue to monitor the hot holding temperature and adjust heat as needed. Heat turned up, hamburgers tested at 136 degrees. Corrected. Found pre-made pizza on the speed rack waiting to be cooked. Once pizzas are made place trays to cold hold in the cooler until oven space is available. Food must be held below 41 degrees or above 135 degrees to prevent the growth of bacteria that could lead to a food borne illness. Corrected. Trays of pizza placed in the cooler. Inspector: Gottschalk.

Subway, 4400 Chrysler, inspected Oct. 3. Uncovered employee beverages stored on the small prep table in the back kitchen area. Employee beverages must have lids with straws and be stored to protect food and clean items/​surfaces from contamination. Packaged salad dressings and utensils stored behind the hand sink on the front line and exposed to splash form the hand sink. Food and food contact items must be protected from contamination, store in a clean and dry area at least six inches off the floor. Chicken soup in the warmer at 112 degrees. To limit the growth of bacteria that can cause food borne illness, food items in hot holding must maintain 135 degrees or above. Soup reheated in the microwave to 165 degrees minimum. Cheese sauce portioned into cups and stored at room temperature at 61 degrees. Food items must be held cold at 41 degrees or less or hot at 135 degrees or above. No wipe cloth bucket setup. During hours of operation, this site must have a wipe cloth bucket setup to properly sanitize surfaces and to properly store damp/​soiled cloths. Inspector: Stanley.

New Chet’s Restaurant, 1024 E. Manhattan, inspected Oct. 2. Employee food and an uncovered beverage in the kitchen on prep table. Employees must eat in a designated area away from food and food contact areas and employees beverages must have lids to protect food and clean items/​surfaces from contamination. Correct. Raw chicken stored above raw ground beef and mushrooms in the prep top cooler. To prevent cross contamination that can cause food borne illness, store raw meats according to the required cooking temperatures. Corrected. Inspector: Stanley.

Marco’s Pizza, 2040 Ottawa River, inspected Oct. 15. Employee food stored on a prep table in the kitchen. Employees may only eat in designated areas away from food and food contact items/​surfaces to prevent contamination. Corrected. Unlabeled spray bottles. Label spray bottles with the common name of ingredients to prevent a chemical contamination. Corrected. Inspector: Stanley.

Bob Evans Farms LLC, 1220 E. Alexis, inspected Oct. 17. Uncovered food items in the walk in freezer that had been pulled from the cook line combo units. Food items must be protected from contamination, keep food items covered when in storage. Food items may only be left uncovered during the cooling or preparation process. Food items on a cart waiting to be reheated and verified above 41 degrees. To limit the growth of bacteria that can cause food borne illness, food items must be held cold at 41 degrees or less or held hot at 135 degrees or above. Do not leave food items at room temperature. Only pull the amount of food that can be reheated immediately. The egg wash mixture in a double insulated container in the cook line prep cooler at 58 degrees. To limit the growth of bacteria that can cause food borne illness, food items in cold holding must maintain 41 degrees or less. Corrected. Food items in the walk in cooler cooling completely covered. To limit the growth of bacteria that can cause food borne illness, food items must be left vented or uncovered until 41 degrees or less to allow heat to escape so cooling can happen rapidly. Corrected. Inspector: Stanley.

 

Recently inspected restaurants with no violations:

Tony’s Farm Market, 5549 Lewis.

Bennett Venture Charter Academy, 5130 Bennett.

Mayfair Head Start, 5331 Bennett.

My House Diner, 5042 Lewis.

Ottawa River School, 4747 290th.

J Maes Home Cooking LLC, 3117 Lagrange.

Riverside Elementary School, 226 N. Ontario.

Shoreland Elementary School, 5650 Suder.

Volunteers of America, 1201 Champlain.

Subway Bodyshop, 4400 Chrysler.

Sylvania Pacesetter Park, 8801 Sylvania Metamore, Sylvania



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