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Published: Monday, 12/9/2013 - Updated: 8 months ago

Restaurant Inspections: 12-9

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

Violations:

The Andersons General Store, 4701 Talmadge, inspected Nov. 15. Ingredients missing on packaged mixed cut melon and on some clearance bakery items. Each package must contain an ingredients list, in order of predominance by weight, for each item in the package. Bakery items cannot be labeled miscellaneous in the ingredients list. Quat sanitizer concentration was too low at less than 150 ppm in the cheese island spray bottle and in the coffee shop wipe cloth bucket. Change out sanitizer as often as needed to maintain multi-range quat at 150 to 400 ppm. A container of pasta in three-bay sink at the deli. No food preparation shall take place in the three-bay sink. Pasta must be rinsed using the air-gapped food-prep sink only. Deli case is holding hummus at 44 degrees and bulgar wheat salad at 46 degrees. Food must be held cold at 41 degrees or lower. Operator has called for service. Case containing premade meals holding macaroni and cheese at 47 degrees. Other end of case is holding at proper temperature of 41 degrees or below. Repair this case so that food holds cold at 41 degrees or lower. Inspector: Kelly Sattler.

Arnie’s Again, 3332 W. Central, inspected Nov. 15. Prep-top cooler holding food at 43 to 44 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair cooler. No sanitizer bucket set up in kitchen. A sanitizer bucket with correct sanitizer concentration must be set up during operation. Food-prep surfaces must be cleaned and sanitized before beginning work and periodically during prep. Chili thawing improperly in standing warm water. To prevent bacteria growth, thaw frozen foods under refrigeration, under constant cold running water in the food prep sink, or cook from a frozen state. Inspector: Sattler.

Food Town, 2725 W. Central, inspected Nov. 20. Buildup dripping from sprayer nozzles and onto cut lettuce. Sprayer nozzles must be clean and sanitized regularly to prevent buildup and cross-contamination of produce. Cut greens and cabbage above 41 degrees. Cut leafy greens are considered a food and must be held at 41 degrees or below to limit bacteria growth. Dirty display containers with stagnant water/​food debris and cases inside produce unit. Unit must be clean and free of debris and stagnant food residue. Both hand sinks in bakery area blocked and not properly stocked. Hand sinks must remain clear and easily accessible, and must be fully stocked with warm running water, soap, and hand towels at all times to promote proper hand washing. Dirty wet rag sitting on top of Styrofoam to-go containers. Wet rags must be stored inside a sanitizer bucket and away from food-contact items to limit cross-contamination. Food-contact items stored directly on floor. Food-contact items must be stored a minimum of six inches above the floor to limit cross-contamination. Deli meat and cheeses with no date marks. Food must have seven-day discard date. Food slicers must be broken down and cleaned every four hours or held at 41 degrees or below to limit bacteria growth. Wipe unit down frequently to remove food debris and completely tear down every four hours. Missing light shields by walk-in freezer, in walk-in cooler, in produce cooler, and in cheese/​egg banks of coolers. Lights must be properly shielded to prevent physical contamination should a bulb break. Improper/​nonshielded light bulb in chicken display unit. Replace with safety bulb. Cryovac fish in display cooler that had lost its vacuum seal and leaked blood over remaining display. Cardboard placed inside meat saw to stop saw from wiggling. Cardboard harbors bacteria and may not be used inside saw. Meat saw must be broken down every four hours and between species to limit bacteria growth. Hand sink not stocked. Hand sinks must be stocked with warm running water, soap, and hand towels at times to promote proper hand washing. Chemicals stored with Styrofoam trays. Chemical must be stored below or away from food and food-contact items to prevent chemical poisoning. Dust buildup on ventilation system in processing room. Remove dust from ventilation system to prevent airborne cross contamination on opened products. Improper storage order of clearance rack. Chemical, cleaning products, nonfood contaminants must be stored below food items. Baby food and formula stored below skin-care items. Store skin-care and other health or beauty-aid products below baby food to prevent cross-contamination. Inspector: Stacy Seger.

UAW Local 14, 5411 Jackman, inspected Nov. 21. Hand sink with no hand towels. Hand sink must be stocked with warm running water, soap, and hand towels to promote proper hand washing. Glasses stored on unapproved bar matting. Current bar matting is absorbent and can harbor bacteria. Use plastic bar matting that is non absorbent to protect items from cross-contamination. Inspector: Seger.

Infinity Lounge, 5050 Jackman, inspected Nov. 21. Fish thawing in prep sink in standing water. When thawing food items, they must be thawed under cold running water. Inspector: Seger.

Bible Temple Day Care, 3327 Airport, inspected Nov. 19. Raw shell eggs stored above ready-to-eat food. Store ready-to-eat food above raw meats/​poultry to prevent cross-contamination. Inspector: Gillian Wilke.

Rally’s, 3509 Airport, inspected Nov. 19. Silver King cooler unplugged and therefore holding some food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Out-of-temperature food discarded and cooler plugged back in. Inspector: Wilke.

McDonald’s, 1225 Collingwood, inspected Nov. 18. Raw shell eggs sitting out at room temperature at 54 degrees. Raw shell eggs must be held cold under refrigeration at 45 degrees or lower. Discard out-of-temperature eggs. Inspector: Sattler.

Stop N Shop, 3365 Monroe, inspected Nov. 19. Unlabeled, portioned cups of ice for sale. Items must be properly labeled with the product, weight, and facility information. No hot water available. Make necessary repairs to return hot water to sinks for proper hand washing, ware washing, and cleaning. Inspector: Kerry Stanley.

The Upper Echelon LLC (United Missionary Baptist Church), 2705 Monroe, inspected Nov. 19. No probe-style thermometer capable of reading from 0 to 220 degrees. Maintain proper probe-style thermometer to verify temperatures. Wipe-cloth bucket and three-bay sink at 10 ppm chlorine. To properly sanitize with chlorine, three-bay sink must be 50 to 100 ppm and the wipe cloth bucket must be 100 ppm. Corrected. Inspector: Stanley.

Ann & Tony’s Learning Center II, 3613 Monroe, inspected Nov. 19. Raw shell eggs stored above ready-to-eat food in one-door cooler. To prevent cross-contamination, store raw meats and shell eggs below other food and beverage items. Inspector: Stanley.

Stop N Go, 3730 Monroe, inspected Nov. 19. Raw bacon stored above ready-to-eat food and beverages in walk-in cooler. To prevent cross-contamination, store raw meats and shell eggs below other food and beverage items. Inspector: Stanley.

Yummies Too, 801 Nebraska, inspected Nov. 18. Ready-to-eat food items held beyond permitted seven-day hold time, ex. roast beef hot dog sauce. To limit bacteria growth, ready-to-eat food items may only be held for a total of seven days. Day 1 is the day the product was cooked, prepared, opened, etc. Cooked ribs and meatloaf stored at room temperature at 65 to 67 degrees. To limit bacteria growth, food items must be held cold at 41 degrees or below, or hot at 135 degrees or above. Inspector: Stanley.

The Event Center, 23 N. Summit, inspected Nov. 16. Shredded cheese and sausage transported during the morning from the main Oasis store on Dorr Street are holding above 41 degrees. Food shall be held at 41 degrees or below to prevent bacteria growth. Cheese put on ice and both products were to be cooked shortly to be made into burritos. Inspector: Wilke.

Subway, 942 Phillips, inspected Nov. 18. Buildup inside pop nozzles. Clean and sanitize pop nozzles daily to prevent buildup. Inspector: Seger.

Circle K, 401 S. Wheeling, Oregon, inspected Nov. 18. Chips stored on floor in the back. Food must be stored six inches off the floor to prevent contamination. Inspector: Nathan Fries.

Applebee’s Neighborhood Grill & Bar, 4702 Monroe, inspected Nov. 14. Quat sanitizer in wipe cloth bucket at the bar is too low at less than 150 ppm. Change out sanitizer buckets as often as needed to maintain multirange quat at 200 to 400 ppm. Corrected. Inspector: Sattler.

Pool Room Sports Bar, 502 Main, inspected Nov. 7. Ice scoop stored inside bar ice well, with handle directly contacting the ice. To prevent contamination to potable ice, store scoop so that its handle remains out of contact with the ice. Inspector: Kelly Cipiti.

McDonald’s, 1540 Broadway, inspected Nov. 13. No hot water available. Water must reach 100 degrees to promote proper hand washing. Service call placed and reinspection scheduled. Carton of eggs stored out at room temperature without a time stamp. When storing food out of cold holding, a time must be marked to monitor length of time the product remains out of temperature control. Product can not be put back in the cooler; discard any remaining product after the allotted time. Inspector: Cipiti.

Gradkowski’s Sports Concepts LLC, 1440 Secor, inspected Nov. 7. Two-door prep-top cooler holding food at 44 degrees in top portion only. Maintain cold holding at 41 degrees or below to prevent bacteria growth. Fill openings with a pan to prevent cold air from escaping. Inspector: Cipiti.

Jamaican Cricket Club, 1830 W. Bancroft, inspected Nov. 15. Provide a supply of hand soap at the kitchen hand sink to promote proper hand washing. Corrected. Inspector: Cipiti.

Speedway, 6700 Sylvania, inspected Nov. 13. Cold products being marked for eight days. Proper date-marking procedures were reviewed to achieve seven days. Inspector: Cipiti.

Save A Lot, 3030 Monroe, inspected Nov. 13. Improper storage of raw meats in sales cases, including raw chicken above whole cuts of pork, ground beef above whole cuts of beef, and raw sausage above bacon. To prevent potential cross-contamination, store raw meats according to their required cooking temperatures. Handout provided at inspection. Chemical spray bottles stored in re-wrapping area. Designate an area for chemicals below or away from food and food-contact items. Inspector: Stanley.

McDonald’s, 3008 Monroe, inspected Nov. 13. Sausage burritos in container at room temperature at 63 degrees. To limit bacteria growth, food items must be held cold at 41 degrees or below, or held hot at 135 degrees or above. Product discarded. Chemical spray bottle hanging on moveable storage unit near the pickup window with food and food-contact items. Designate an area for chemical storage below or away from food and food-contact items. Corrected. Inspector: Stanley.

Subway, 812 Matzinger, inspected Nov. 15. Steak thawing at room temperature on drain board of prep sink. To limit bacteria growth, food items may never be thawed at room temperature. Thawing of food items may only be done under refrigeration or completely submerged under running cold water in the prep sink. Corrected. Inspector: Stanley.

Bay View Yacht Club, 3900 N. Summit, inspected Nov. 15. Buildup present in ice machine. Clean and sanitize according to manufacturer’s specifications. Inspector: Stanley.

Ottawa River Yacht Club, 5844 Edgewater, inspected Nov. 21. Unlabeled spray bottle on top of grease trap in kitchen. Label spray bottles with contents’ common names to prevent chemical contamination. Inspector: Stanley.

Lee Williams Meats Inc., 3002 131st, inspected Nov. 22. Food debris present on ice scoop stored directly in ice machine. Ice scoop must be cleaned and sanitized routinely to protect ice from contamination. Deli meat and gyro sauce held beyond the seven days permitted once the product is opened or prepared. To limit bacteria growth, ready-to-eat food items may only be held for up to seven days once the product is cooked, prepared, opened, etc. Day 1 is the day the product was cooked, prepared, opened, etc. Monitor dates more closely. Inspector: Stanley.

Byblos, 1050 S. Reynolds, inspected Nov. 19. Food sitting out in temperature danger zone. Food must be held hot at 135 degrees or above, or 41 degrees or below, to prevent bacteria growth. Reheat food to at least 165 degrees. Bar cooler holding food at 44 degrees. Food must be held at 41 degrees or below to prevent bacteria growth. Adjust cooler accordingly. Inspector: Wilke.

Fricker’s, 6339 Monroe, Sylvania, inspected Nov. 22. Buttermilk ranch dressing improperly held on ice, which was in contact only with bottom of dressing container, at 63 degrees. Discard dressing. When using ice baths, food container must be completely surrounded with ice on sides and up to food level. Individual condiment cups stored improperly outside of cold holding. Place inside a cooler. If you wish to use time in lieu of temperature contact this office to discuss requirements. Food with missing date marks and expired date marks. Ham, ribs, and hot dogs did not have a date mark. Portioned bags of turkey were marked 11/​14, these expired 11/​20. Discard. Practice proper date marking to limit bacteria growth. Inspector: Wilke.

The Blarney Irish Pub, 601 Monroe, inspected Nov. 19. Hand sink at main bar was removed. To promote proper hand washing, a hand sink must be available and stocked with hand soap and paper towels, and have a hand-washing sink sign and warm (100 degrees) water. A glass washer is available; three-bay sink can be set up for hand washing. Chicken and burgers at 102 to 109 degrees in a pan on the stove. Items were partially heated, warmed to order. Maintain at 41 degrees or below or 135 degrees or above to prevent bacteria growth. Chicken in table-top warmer at 123 degrees. Hot holding must be maintained at 135 degrees or above to prevent bacteria growth. Make sure warmer is heated to temperature before placing food in it. Chicken must be reheated to 165 degrees. Taco meat in walk-in cooler at 97 degrees, completely covered with plastic wrap and a lid. To ensure proper cooling, do not cover food until 41 degrees is reached. Use a thermometer to verify. Inspector: Cipiti.

Taqueria Mi Casa, 649 Woodville, inspected Nov. 22. Open mayonnaise sitting out at room temperature. To prevent bacteria growth, maintain at 41 degrees in cold holding once opened. Corrected. Inspector: Cipiti.

Cafe Focaccia’s, 811 Madison, inspected Nov. 19. Dressings on buffet at 46 degrees. Dressing bottles extend above the fill line and lack proper cold air flow over them. Maintain food at 41 degrees or below to prevent bacteria growth. Inspector: Cipiti.

Heatherdowns Rehab & Residential Care Center, 2401 Cass, inspected Nov. 21. Dishes being washed in food-preparation sink. Ware washing shall be done in three-bay sink to prevent contamination. Reach-in cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Contact licensed repair service to fix cooler immediately. Inspector: Wilke.

Ottawa House, 2801 W. Bancroft, inspected Nov. 22. Small hot cabinet holding burgers at 122 to 126 degrees. Food shall be held at 135 degrees or higher to prevent bacteria growth. Burgers taken out to be reheated. Hot cabinet was reading 130 degrees on its thermometer; adjust hot cabinet warmer and repair if necessary. Two-door reach-in cooler/​freezer holding food in cooler-door side above 41 degrees and has ambient temperature of 51 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. A repair call has already been made. Inspector: Wilke.

University of Toledo - South Hall, 2801 W. Bancroft, inspected Nov. 22. Salisbury steak placed into steam table at 126 degrees. Food shall be held at 135 degrees or higher to prevent bacteria growth. Reheat Salisbury steak to 165 degrees. Salisbury steak removed from the line to reheat. Inspector: Wilke.

Rally’s, 5855 W. Central, inspected Nov. 19. Chicken nuggets at 108 degrees, chicken tenders at 107 degrees, and chicken wings at 117 degrees in hot-holding unit. These foods must be held hot at 135 degrees or higher. Manager stated that procedure is to hold items for up to 60 minutes and times are to be written on a chart. No hold times are recorded. If items are not held hot at 135 degrees or higher, the time the food was removed from temperature control must be recorded on the chart. Also, written procedures must be in place for this practice. Discard out-of-temperature foods. No sanitizer detected in wipe-cloth bucket at soft-serve ice cream station. Change out sanitizer as often as needed to maintain chlorine sanitizer at 50 to 100 ppm. Inspector: Sattler.

Watkins Carry Out, 1501 Buckingham, inspected Nov. 19. Raw eggs and bacon stored above ready-to-eat food such as cheese, milk and lunch meat. To prevent cross-contamination, store raw meats and eggs separate from or below ready-to-eat food and drinks. Inspector: Sattler.

G.M. Food Mart, 526 N. Detroit, inspected Nov. 19. Walk-in cooler holding food cold at 47 to 49 degrees. Food must be held cold at 41 degrees or lower. Owner stated that cooler timer was damaged during a power outage and an electrician is coming to repair it. Recheck scheduled for Nov. 21. Discard out-of-temperature food. Packages of potato sticks for sale that are labeled Not for Retail Sale. These may not be taken out of original package and sold individually because they are not labeled properly. Inspector: Sattler.

West Park Place, 3501 Executive, inspected Nov. 19. Wipe cloth buckets are not set up. Keep a wipe cloth bucket with correct sanitizer concentration set up at all times of operation. Inspector: Sattler.

China Garden Buffet, 337 W. Alexis, inspected Nov. 22. Dish machine not pulling sanitizer. Dish machine must be capable of dispensing bleach sanitizer at 50 to 100 ppm for proper ware washing. Service called for dish machine. Use three-bay sink until dish machine is repaired. Silverware stored improperly. Silverware must be stored with handles up to prevent contamination from hands. Inspector: Seger.

Jesse James West, 1515 W. Laskey, inspected Nov. 22. Food in cooler with no date mark. Potentially hazardous food must have a seven-day discard date. Day 1 is the day the product is opened, altered or prepared. Four-bay sink set up improperly with sanitizer in middle sink. Sink must be set up for dump, wash, rinse and sanitize. Corrected. Inspector: Seger.

Prospect Red & White Supermarket, 1902 N. Detroit, inspected Nov. 19. Both hand sinks in the deli/​cooking area had water turned off. Sinks must remain available so employees may easily wash their hands. Corrected. Many packaged frozen-food items out on sales floor with no labeling. Each individual package of food must have proper labels unless they are put away behind the counter. Labels must include product name, ingredients list, and net weight. Chicken wings thawing in three-bay sink and dishes drying at food-prep sink. Three-bay sink may only be used to wash, rinse and sanitize food-contact items. Food-prep sink may only be used for food preparation. No dishwashing or drying may take place on this sink. Inspector: Sattler.

Biggby Coffee, 1515 Byrne, inspected Nov. 22. Container of milk at 59 degrees in under-counter cooler, and display case holding yogurt parfait at 55 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Milk and parfait discarded. Do not allow food to sit out of refrigeration, and monitor cooler temperatures closely. Contact a licensed repair service to fix display cooler. Wet wiping towels stored on the counter tops. Store wet towels in sanitizer bucket to prevent bacteria growth. Inspector: Wilke.

Kroger, 4633 Suder, inspected Nov. 22. Hand sink blocked by a garbage can. Do not block the hand sink; keep accessible for proper hand washing. Corrected. Open salami product, with the label stating Keep Refrigerated, held beyond permitted seven-day hold time. To limit bacteria growth, ready-to-eat food items may only be held up to seven days. Day 1 is the day the package was opened. Date marking rule does not apply to shelf-stable, dry fermented sausages such as pepperoni and Genoa salami that are not labeled Keep Refrigerated and which retain the original casing, and shelf-stable, salt-cured products such as prosciutto and Parma (ham) that are not labeled Keep Refrigerated. Inspector: Stanley.

BP/​Barney’s Convenience Mart, 2010 Ottawa River, inspected Nov. 15. Hand sink used for storage. Do not block hand sink or use for storage of any items. Hand sink must be accessible at all times for proper hand washing. Repeat violation. Different colored solutions stored in spray bottles with the same labels. Spray bottles must be labeled with contents’ common names to prevent chemical contamination. Inspector: Stanley.

In & Out Mart, 5101 W. Alexis, Sylvania, inspected Nov. 18. Raid spray stocked above food sugar in back room on shelf next to sink. Store chemicals below food-contact items to prevent cross contamination. No mop sink available and no hand sinks available at three-bay sink. A mop sink must be available at times for filling and dumping mop water. A hand sink, not including rest-room sink, must be available for proper hand washing. Sinks must have hot/​cold water. Contact licensed plumber to install sinks and pull permits if required. Stock hand sink with soap and paper towels. Repeat violation. Inspector: Jennifer Gottschalk.

Pita Sub, 5155 Main, Sylvania, inspected Nov. 18. Improper cooling of yellow rice, covered in prep-top cooler. When cooling rice, it must be placed in shallow pans in walk-in cooler, uncovered. Cool hot food from 135 to 70 degrees in two hours and from 70 to 41 degrees in additional four hours. Do not leave hot food on counter to cool or place hot food in prep-top cooler, as hot food can stress the prep-top cooler and warm the food around it. Prep-top coolers are designed to hold cold food cold. Inspector: Gottschalk.

Highland Elementary School, 7720 Erie, Sylvania, inspected Nov. 18. Delfield two-door cooler has air temperature of 45 degrees. Ice observed on condenser. Temperature log shows cooler has air temperature of 38 degrees earlier in day. Food transferred to another cooler. Compressor replaced 2-3 weeks prior. Make arrangements for repair and do not use before repair. Cooler air temperature should be 33 to 38 degrees to maintain food at 41 degrees or lower. Inspector: Gottschalk.

King Garden, 2839 Monroe, inspected Nov. 19. Uncovered food items in walk-in cooler and freezers. Food items must be protected from contamination; keep food items covered with a food-approved material such as plastic wrap or foil. Food items may only be left uncovered during cooling and preparation. Damp cloths stored on work surfaces. When not in use, keep damp/​soiled cloths in wipe-cloth bucket at 100 ppm chlorine to limit bacteria growth. Chicken cooling at room temperature at 93 degrees. To limit bacteria growth, cooling must be conducted rapidly: two hours to get from 135 degrees to 70 degrees, then an additional four hours to reach 41 degrees or lower. Do not leave food items at room temperature to cool. Crab meat thawing in standing water in a bowl. To limit bacteria growth, food may only be thawed under refrigeration, by cooking from frozen, in the microwave if cooking immediately, or completely submerged under constant running cold water in prep sink. Hand sink blocked and used for storage. Hand sink must be accessible at all times to promote proper hand washing. Inspector: Stanley.

Family Food Center, 1212 N. Detroit, inspected Nov. 18. Cookie dough, tubes of biscuit dough, and block cheeses holding at 43 to 45 degrees in display case. These foods must be held cold at 41 degrees or lower. Adjust or repair cooler. Sticks of butter and margarine sold individually, out of original packaging. Food may not be taken out of original packaging and sold without proper labeling. Bagged salads and greens holding at 43 to 48 degrees in produce case. These foods must be held cold at 41 degrees or lower. Women’s restroom hand-washing sink is not working. Repair this sink. Mop sink in this room cannot be used for hand washing. Bags of frozen chicken wings for sale with no labels. Packaged food must have proper labeling. Labels must include the name of the product, net weight, store responsibility statement, and ingredients if needed. Inspector: Sattler.

 

Recently inspected restaurants with no violations:

Hungry Howie’s, 5820 Douglas.

American Legion Post #553, 206 S. Byrne.

Trinity Lutheran School, 4560 Glendale.

Timberline Bakery-Northstar, 2700 Broadway.

Outings Unlimited, 5907 Edgewater.

St. John the Baptist School, 2729 124th.

Point Stop Convenience, 5417 N. Summit.

Rite Aid, 3013 Monroe.

Trot ’N Charlie’s Inc., 4837 N. Detroit.

Kynard’s Child Development, 3300 Upton.

Speedway, 1525 W. Alexis.

Rite Aid, 6484 Monroe, Sylvania.

The Bronze Boar, 20 S. Huron.

Dollar Fifty Plus, 1312 Nebraska.

Macy’s Pre-packaged Food, 5001 Monroe.

Glass Bowl West 1, 2801 W. Bancroft.

Dollar General, 5720 Secor.

R House, 5534 Secor.

Blessed Sacrament School, 4255 Bellevue.



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