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Published: Monday, 12/23/2013

Restaurant Inspections 12-23

Recent inspections of Lucas County food-service operations

Critical violations:

Frisch’s Big Boy, 3537 Secor, inspected Nov. 27. No date marking of cream pies in dessert case and cooler. These are foods and must be date marked when they are made. Refrigerated, ready-to-eat food must be date marked and may be held up to seven days at 41 degrees or lower. Hash browns cooling improperly after re-hydrating. Hash browns stored covered in walk-in cooler at 76 degrees. Manager stated that third shift prepared hash browns and it was done very recently. Food must be cooled rapidly to prevent bacteria growth. Cool food uncovered or vented well in shallow layers, in an ice bath, in the freezer, etc. Food must cool from 135 to 70 degrees in two hours or less, and then from 70 to 41 degrees or lower in the next four hours. Do not cover foods until they have reached 41 degrees or lower. Inspector: Kelly Sattler.

Claddagh Irish Pub, 5001 Monroe, inspected Dec. 3. One-door reach-in cooler holding food such as cheesecake and salad dressings at 51 to 54 degrees. Food must be held cold at 41 degrees or lower. Out-of-temperature food discarded. Repair cooler immediately. Improper thawing of salmon in standing water at room temperature and mashed potatoes out at room temperature. To prevent bacteria growth, food must be thawed under refrigeration at 41 degrees or lower, under cold running water of 70 degrees or lower in the food-prep sink, or as part of the cooking process. Spray bottle of cleaner stored with and above food on a storage rack, and a spray bottle with no label. Spray bottles must be labeled with names of contents, and chemicals and cleaning supplies must be stored in a designated area separate from or below food and food-contact items. Quat sanitizer in wipe-cloth bucket too weak at less that 150 ppm. Dispenser checked and found to be dispensing quat at less than 150 ppm. Adjust or repair dispenser. Until then, sanitizer must be hand measured to 150 to 400 ppm. Bottle of dish soap stored in bar hand-washing sink. Hand-washing sink must be kept clear and accessible for hand washing. Do not use this sink for storage or any other alternative purpose. Inspector: Sattler.

Vito’s Pizza, 3130 W. Central, inspected Dec. 4. Squeeze bottle of southwest sauce at 56 degrees in bottom of prep-top cooler. This is a food and must be held cold at 41 degrees or lower. Keep food under refrigeration at all times. Discard out-of-temperature sauce. Hand sink near back door leaking water onto floor. Repair leak immediately so hand sink can be used. Hand sink by walk-in cooler completely blocked with pizza boxes stored in front of it. Sink is required and must be kept clear and accessible for use. No hot water available at any sinks. Manager stated hot-water heater times out and reset button has to be pressed periodically. Repair hot-water heater permanently so hot water of at least 100 degrees is available at sinks at all times. Hot water restored to sinks. No sanitizer detected in wipe-cloth bucket. Change out sanitizer as often as needed to maintain quat sanitizer at 200 ppm. Corrected. Inspector: Sattler.

Nori Japan OH, Inc., 5001 Monroe, inspected Nov. 26. Cooked fried chicken stored in boxes that raw chicken came in. This is a direct cross contamination of cooked chicken. Remove chicken from these boxes and reheat to at least 165 degrees before cooling in an approved commercial-grade food container. Manager stated that this practice is not normal but had run out of containers due to high volume of sales expected for "Black Friday." Raw shell eggs sitting out at room temperature at 71 degrees. Raw shell eggs are a food and must be held cold at 45 degrees or lower. Eggs discarded. No date marking of cooked chicken. Refrigerated, ready-to-eat food must be date marked when prepared if holding for longer than 24 hours. Food may be held up to seven days at 41 degrees or lower. Manager stated this product was two days old. Inspector: Sattler.

Huron Market, 528 Magnolia, inspected Dec. 3. Raw bacon stored above ready-to-eat deli meat. To prevent cross contamination, store raw meats and shell eggs below other food items. Cockroach on one of the display-cooler doors. Licensed pest service scheduled for following day. Facility currently has a monthly service. Keep invoices on hand for health department review. Facility has a residential apartment on the second floor that has been vacated and also treated by pest-control service. Inspector: Kerry Stanley.

Foodtown, 2725 W. Central, inspected Dec. 4. A person in charge who is knowledgeable on food safety practices must be available at all times in each department. 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 to promote proper hand washing. Hand towels installed. Deli meat held past seven-day discard date. Food must be discarded once it reaches discard date. Deli meat with no date mark. Food must have a seven-day discard date. Missing light shield by walk-in freezer, in walk-in cooler, and by cheese/​egg bank of display coolers. Lights must be properly shielded to prevent physical contamination should a bulb break. Dust buildup on ventilation system in processing room. Remove dust from ventilation system to prevent airborne cross contamination on opened products. Inspector: Stacy Seger.

Save-A-Lot Foods, 657 E. Manhattan, inspected Dec. 6. Raw pork above sauerkraut in sales case. To prevent cross contamination, store raw meats below all other food items and store raw meats according to their required cooking temperatures. A section of open-case freezers not holding product completely frozen. Freezers are required to maintain product in a frozen state. Repeat violation. Inspector: Stanley.

Rumors, 5205 Monroe, inspected Dec. 4. Chili hot-holding in steam table at 133 degrees. Food must be held hot at 135 degrees or higher. Chili must be reheated to at least 165 degrees on stove top or another direct heat source before being held hot on steam table. Chili was reheated to 165 degrees. Gyro cone is 28 to 46 degrees on the spit. Cone was partially cooked and shaved previous night, then frozen, and put back out. This practice is not permitted with gyro cones. Gyro meat must be continually cooked and shaved until it is gone. Gyro cone may not be saved overnight once cooking process begins. Gyro must be fully cooked to at least 155 degrees and then properly cooled down to 41 degrees or lower if not used all at one time. No dates on packaged rice pudding, cheesecake, and pumpkin pie. These are foods held longer than one day and require date marking. Date mark these foods when made. Refrigerated, ready-to-eat food may be held up to seven days at 41 degrees or lower. Also, many dates on soups in the cooler are illegible at this time. Dates must be labeled clearly and legibly. Inspector: Sattler.

Subway, 5447 Secor, inspected Dec. 9. Restroom towel dispenser not working and no hand towels available. Hand sinks must be stocked with warm running water, soap, and hand towels to ensure proper hand washing. Inspected: Seger.

The Oasis, 1734 W. Laskey, inspected Dec. 9. Sticker residue on containers. Containers are not considered clean until residue is removed. Residue harbors bacteria that can lead to cross contamination. Thoroughly clean and remove residue from containers. Recommend using dissolvable labels. Inspector: Seger.

The Bunker, 1950 S. Eber, Holland, inspected Dec. 6. Date mark potentially hazardous food with a seven-day expiration date once food product has been opened, prepared, or thawed. Foods found in coolers without dating. Do not use small cups in prep-top cooler for scoops. Use a handled utensil to prevent contamination from hands. Inspector: Sara Becker.

Whitehouse Inn at Schindler Elevator, 15030 Timberwolf, Holland, inspected Nov. 25. Upright cooler holding food at 45 degrees. Potentially hazardous food must cold hold at 41 degrees or lower at all times to slow bacteria growth. Maintenance service expected same day. Inspector: Becker.

Papoo’s Coney Island, 10335 Waterville, Whitehouse, inspected Nov. 5. Dish machine not putting out sanitizer. Chlorine sanitizer must be dispensed at 50 ppm out of dish machine. Contact repairman for service and use three-bay sink until machine has been repaired. Verify alarm on machine is installed properly and in working order. Cross contamination present in walk-in cooler. Raw shell eggs found holding over batter. Re-arrange cooler to keep eggs on bottom shelf. Inspector: Becker.

McDonald’s, 6555 Airport, Holland, inspected Nov. 21. Hot water not available in facility due to hot-water heater needing repair. Maintenance man making repairs. Temporary hand-washing station set up with heated water pending repairs. Keep wipe cloths in wiping-cloth buckets when not in use to prevent bacteria growth in towel material. Several cloths found out on a prep table. Inspector: Becker.

Our Lady of Grace Hall, 6832 Convent, Sylvania, inspected Dec. 4. Under-counter dish machine dispensing 0 ppm chlorine. To properly sanitize with chlorine, dish machine must dispense 50 to 100 ppm chlorine. Service called. Facility must manually ware wash in three-bay sink or bring items to main kitchen. Inspector: Stanley.

Rosary Care Center, 6832 Convent, Sylvania, inspected Dec. 4. Uncovered salad dressing available for self-service on cold-buffet line without protection from contamination. Food items on self-service buffets must be protected from contamination; keep in covered containers or place under sneeze guard. Salad dressings stored at room temperature on self-service buffet with labels that state Refrigerate after Opening. To limit bacteria growth, adhere to the safe-handling instructions on labels. Stick of bologna in walk-in cooler held beyond permitted seven-day hold time. To limit bacteria growth, ready-to-eat food items may only be held for up to seven days. Product discarded. Inspector: Stanley.

Aldi, 1430 E. Alexis, inspected Dec. 2. Raw pork stored above cooked hams in sales case. To prevent cross contamination, store raw meats below other food items and in order based on required minimum cooking temperatures. Corrected. Inspector: Stanley.

Star Bar, 5215 Monroe, inspected Nov. 26. No hand-washing sink designated at bar. Repeat violation. Hand-washing sink must be designated at each bar and must be stocked with soap and paper towels at all times of operation. Inspector: Sattler.

Neighborhood News, 5001 Monroe, inspected Nov. 26. Some bulk-candy items lack ingredients statements for customers. Self-service bulk-food items must have ingredients statement available. Operator has been working on getting ingredients from distributor, and most bulk-candy bins do have ingredients posted. No drain stopper available for filling three-bay sink. Food-contact items, including coffee pots, fountain beverage parts, and candy scoops, must be washed, rinsed, and sanitized in three-bay sink. Provide drain stopper immediately. Inspector: Sattler.

Neighborhood News, 5001 Monroe, inspected Dec. 3. No drain stopper available for filling three-bay sink. Food-contact items must be washed, rinsed, and sanitized in three-bay sink. Provide drain stoppers immediately. Operator stated he is in process of ordering drain stoppers from plumbing-supply company. Recheck in one week. Inspector: Sattler.

Little Generation Day Care, 700 Eleanor, inspected Dec. 2. Utensils drying on damp drying towel on three-bay sink drain board. Damp towels harbor bacteria and may not be used with ware washing. Utensils and dish ware must air dry. Plastic bar matting that can be properly washed and sanitized may be used if an additional barrier is needed. Inspector: Seger.

C.I. Pizza, 240 W. Alexis, inspected Dec. 3. No date marking of items in prep cooler, and turkey in walk-in cooler is not date marked. Food must have a seven-day discard date. Inspector: Seger.

Walnut Carry Out, 832 Walnut, inspected Dec. 3. Rodent bait on the floor in the back storage area. Pesticides must be applied by a licensed applicator. Bait must be in an enclosed, tamper-resistant bait station. Inspector: Stanley.

Bowsher High School, 2200 Arlington, inspected Dec. 6. Reach-in cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature accordingly and contact licensed repair service to fix cooler if necessary. Inspector: Gillian Wilke.

Little Caeser’s Pizza, 2535 Starr, Oregon, inspected Dec. 6. Food stored on walk-in cooler floor. Food must be stored 6 inches off the ground to prevent cross contamination. Corrected. Inspector: Nathan Fries.

Homestead Variety, 3217 Seaman, Oregon, inspected Dec. 6. Raw eggs bacon stored above beverages. Raw eggs and raw meat need to be stored below ready-to-eat food/​beverages, with eggs not stored above bacon, to prevent cross contamination. Inspector: Fries.

Toledo Retirement Residence LLC dba: Alexis Gardens, 4560 W. Alexis, inspected Dec. 6. Ground beef stored above pork loin. Ground meats should be stored below whole cuts of meat to prevent cross contamination. Shrimp with expired date mark and cut lettuce with no date mark. Food must be marked with a seven-day discard date and must be used or discarded by that date to prevent bacteria growth. Food was discarded. Inspector: Fries.

Kabob It, 5001 Monroe, inspected Dec. 2. Meat pies, spinach pies, and falafel held out of temperature control at 60 to 64 degrees. These are foods and must be held at proper temperature of 41 degrees or lower or hot at 135 degrees or higher. Manager stated that the line will be rearranged to provide room in cold wells for these items. Inspector: Sattler.

Franklin Park 16, 5001 Monroe, inspected Dec. 2. Hot dogs in under-counter cooler dated beyond seven-day hold time because they were dated when opened and put into the freezer, then again with an expiration date once pulled. If freezing food, a thaw date must also be recorded on date label. Food may be held up to seven days at 41 degrees or lower, including the day food was opened. Inspector: Sattler.

 

No violations:

Arlington Elementary School, 707 Woodsdale.

River Diner II, 535 W. Alexis.

Jo-Jo’s of Maumee Ohio LLC, 3212 Briarfield, Maumee.

Whitehouse Primary, 6510 Texas, Whitehouse.

Fallen Timbers Middle School, 6119 Finzel, Whitehouse.

Swanton Coliseum Roller Skating Center, 12725 Airport, Swanton.

Pizza Hut, 7350 Airport, Holland.

14th Ward Old Timers, 2388 Airport.

Family Dollar, 1703 Airport.

Airport Stop, 3326 Airport.

The Recovery Room, 2620 Airport.

Kahler Pharmacy, 1941 Airport.

Neapolis Pizza Shop, 8139 Main, Neapolis.

Whalen Realty & Auction, 8020 Manore, Neapolis.

Community Center Catering Kitchen, 8115 Monclova, Monclova.

Toledo 76, 7503 Airport, Holland.

General Nutrition Center, 6832 Russell, Maumee.

Over The Rainbow Early Learning Center, 6765 Brint, Sylvania.

Something Special Learning Center, 8251 Waterville-Swanton, Waterville.

Love’N Learn Child Care, 4440 Secor.

Subway, 1726 W. Laskey.



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