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Published: Monday, 12/30/2013 - Updated: 8 months ago

Restaurant Inspections: 12-30

Reports from recent inspections of Lucas County food-service establishments

Critical violations:

Smooka Bear Academy Inc., 2855 Lagrange, inspected Dec. 10. Boxes of food items stored under hand sink. Food items must be stored at least six inches off the floor in a clean and dry area. Inspector: Kerry Stanley.

Los Amigos Family Restaurant, 3236 Stickney, inspected Dec. 12. Refried beans and chunk beef in gravy in steam table holding below 135 degrees. To limit bacteria growth, food in hot holding must maintain 135 degrees or above. Corrected; Items reheated to 165 degrees on stove top. Hot water shut off for plumbing repairs. Hot water is required for hand washing, ware washing, and cleaning. Make necessary repair to return hot water to the facility. Inspector: Stanley.

Speedway, 5430 Monroe, inspected Dec. 12. Tornados holding hot at 129 degrees in drawer beneath roller grill. Food must be held hot at 135 degrees or higher to prevent bacteria growth. Unit adjusted. Inspector: Kelly Sattler.

Yogurt Season, 5001 Monroe, inspected Dec. 11. Cookie-dough bites holding about 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Food placed in a cold section of cold well. Inspector: Gillian Wilke.

McDonald’s, 1727 W. Laskey, inspected Dec. 11. Employees with artificial and/​or painted nails not wearing gloves. Food employees shall keep their fingernails trimmed, filed, and maintained so edges and surfaces are cleanable and not rough. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Food employees may not wear jewelry on their arms or hands. Only a plain wedding band or medic-alert bracelet, high on the arm or secured in a manner that does not pose a risk to food but provides emergency medical information if needed, are permitted. Inspector: Stacy Seger.

Wetzel’s Pretzels, 5001 Monroe, inspected Dec. 10. No sanitizer detected in wipe-cloth bucket. Change out sanitizer in bucket as often as needed to maintain quat sanitizer at 200 ppm. Inspector: Kelly Sattler.

Steak ’n Shake, 2141 S. Reynolds, inspected Dec. 12. Prep-top cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Cooler was not on and was immediately turned on. Food voluntarily discarded. Whipped topping in cold well holding above 41 degrees. Keep whipped topping in reach-in refrigerator. Whipped topping voluntarily discarded. Inspector: Wilke.

Ideal Hot Dog, 4330 Heatherdowns, inspected Dec. 12. Walk-in cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler accordingly and contact licensed repair service if necessary. Cooked onions sitting out at 109 degrees. Food shall be held at 135 degrees or hotter to prevent bacteria growth. Keep onions in a hot holding unit to maintain temperature. Gyro cone cooled overnight to reheat whole on the spit again. Gyro cone, once it is on the spit, must be cooked and shaved completely. Shavings then may be cooled and reheated. Inspector: Wilke.

Rice King, 4400 Heatherdowns, inspected Nov. 26. Fried chicken cooling at room temperature on speed rack. Once chicken reaches 135 degrees, it must be moved to walk-in cooler to be actively cooled. Food must be actively cooled from 135 to 70 degrees within two hours, then from 70 to 41 degrees in following four hours. Corrected. No date marking on ready-to-eat food held over 24 hours in walk-in cooler. Ready-to-eat food held over 24 hours must have a date mark to prevent bacteria growth. Food may be kept up to seven days. Food thawing in three-bay sink. Three-bay sink is strictly for ware washing. Use two-bay prep sink to thaw food under cool running water. Corrected. Inspector: Wilke.

Blue Agave, 1855 S. Reynolds, inspected Dec. 2. Opened mixers sitting out at room temperature at the bar with labels stating, Refrigerate after Opening. Food shall be held at 41 degrees or lower to prevent bacteria growth. Refrigerate mixers after opening. Inspector: Wilke.

Burger Bar, 4400 Heatherdowns, inspected Dec. 9. Prep-top cooler holding some food above 41 degrees, and stuffed peppers sitting out at 60 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature and keep peppers refrigerated. Corrected. Inspector: Wilke.

ZaZa Restaurant, 3550 Executive, inspected Dec. 9. Raw ground beef and turkey sausage stored above beverage items in walk-in cooler. To prevent cross contamination, store raw meats, poultry and eggs separate from or below ready-to-eat food and beverages. Corrected. No date marking on packages of cheesecake and tiramisu. These foods require date marking when they are made and when they are thawed for sale. Refrigerated, ready-to-eat food may be held up to seven days at 41 degrees or lower. Inspector: Sattler.

Panera Bread, 4050 Talmadge, inspected Dec. 9. Frozen basil pesto thawing under cold running water in sink at front area. This sink is not designed as a food-prep sink and is not properly plumbed with a 2-inch air gap, so it cannot be used for food prep. Use only the designated, air-gapped food-prep sink in back area for food processing. No sanitizer detected in espresso machine sanitizer bucket at drive-through. Change out sanitizer as often as needed to maintain multi-range quat sanitizer at 150 to 400 ppm. Inspector: Sattler.

Sideline III, 5806 Telegraph, inspected Dec. 9. Taco meat and pulled pork reheating in warmer at 49 to 120 degrees. To destroy potential bacteria growth, reheating of food items must be done rapidly under a direct heat source to 165 degrees within two hours. Product pulled to be reheated in microwave. Two containers of pulled pork with cook dates of 12/​2/​13 in walk-in cooler. To limit bacteria growth, food items may only be held for up to seven days once cooked. Day One is the day the product was cooked. Check dates on food products daily. Product pulled. No probe-style thermometer available to verify proper food temperatures. Maintain a probe-style thermometer able to read from 0 to 220 degrees to verify proper food temperatures. Corrected. Deodorizer and wood polish stored on a top shelf with food/​beverage contact items at server station. Designate an area for chemicals below or away from food or food-contact items. Corrected. Inspector: Stanley.

Packo’s at the Park, 7 S. Superior, inspected Dec. 9. Two bags of cabbage rolls marked with an expired date 12/​5/​13. Monitor dates closely and discard as necessary. Both bags discarded. Open employee beverage stored directly over exposed oyster crackers. To prevent contamination, store personal drinks below food and food-contact areas. Always cover drinks with a lid or cap. Inspector: Kelly Cipiti.

Vito’s Pizza, 5412 Monroe, inspected Dec. 9. Unlabeled chemical spray bottles. Label chemical spray bottles to allow for proper identification. Fully cooked breaded chicken shipped frozen and is labeled Keep Frozen. Once removed from frozen state, a date mark must be placed on it and must used within seven days. Facility does not have a freezer available. This product must always be marked with a date and used or discarded within seven days of being thawed. Inspector: Cipiti.

Children’s Discovery Center Inc., 338 North St. Clair, inspected Dec. 10. Level One training is needed by person in charge in order to become knowledgeable on food safety rules. Handout provided on course schedule. Inspector: Cipiti.

Salad Galley, 3023 Navarre, Oregon, inspected Dec. 9. Soup left to cool on counter. Once food to be cooled reaches 135 degrees it must be actively cooled using cooler, an ice bath, ice wands, separating into smaller containers, etc. Food must be cooled to 71 degrees within two hours and to 41 degrees within four more hours. Inspector: Nathan Fries.

7-Eleven, 1321 Navarre, inspected Dec. 9. Food marked for more than a seven-day expiration date. Food must be marked with a seven-day discard date and be used or discarded by that date. Corrected. Inspector: Fries.

Ralphie’s, 3005 Navarre, Oregon, inspected Dec. 4. Small sauce container used as a scoop in coleslaw. Use a scoop with a handle for food products to prevent cross contamination. Corrected. Inspector: Fries.

Woodville Diner, 1943 Woodville, Oregon, inspected Dec. 4. Food stored on the floor. Food must be stored six inches off the ground to prevent cross contamination. Raw eggs and raw ground beef stored above cooked bacon. Practice proper storage order to prevent cross contamination. Ready-to-eat food should be stored above whole cuts of raw meat, which should be stored above ground meats, which should be stored above raw chicken and raw eggs. Pan of bacon resting directly on top of another pan of bacon. Cover foods that are not cooling to prevent cross contamination. Gyro meat and cut lettuce without a date mark. Food should have a seven-day discard date to prevent bacteria growth. Improper cooling: bucket of chili left out to cool unattended and had fallen to 130 degrees. Once food hits 135 degrees it must be actively cooled in walk-in cooler. It should be broken down into smaller containers and reach 70 degrees within two hours and 41 degrees within another four hours. Inspector: Fries.

Holiday Inn Express, 3154 Navarre, Oregon, inspected Nov. 30. Food stored on the floor. Food must be stored six inches off the ground to prevent possible contamination. Inspector: Fries.

Long John Silver’s, 2412 Woodville, Oregon, inspected Dec. 2. Food (cooked rice at 116 degrees and cheese at 62 degrees) being hot held below 135 degrees and cold above 41 degrees. Food must be cold held below 41 degrees or hot held above 135 to prevent bacteria growth. Foods discarded. Inspector: Fries.

Subway, 5903 Weckerly, Whitehouse, inspected Dec. 3. Unlabeled spray bottle. Spray bottles must be labeled to prevent misidentification and possible contamination. Corrected. Inspector: Fries.

San Marcos Restaurant, 235 Broadway, inspected Dec. 10. Improper cooling of rice in bulk. Rice was placed in tall containers with covers to cool in walk-in cooler. Rice cooked on day of inspection was 115 degrees. Rice from previous day was at 45 degrees. When cooling rice, place in shallow two-inch pan and place on a rack in walk-in cooler without covers; this will allow heat to escape quicker. Use thermometer to verify proper cooling temperatures are reached: 135 to 70 degrees within two hours, 70 to 41 degrees within four hours. Improper date marking procedures. Food found with maximum holding period of seven days expired 11/​30, 11/​27, and 10/​12. Staff explained that these items were made on day before inspection but date marks were not switched. Once container is empty, remove old date sticker and properly ware-wash container before reusing for a new food item. Food preparation taking place in back room where no hand sink is available. In order to process foods in this room, a hand sink must be accessible. Cease food handling in this room until a hand sink is properly installed. Repeat violation. Sanitizer bucket on cook line with 0 ppm quat. Refresh sanitizer buckets more frequently to ensure 200 ppm is maintained. Use test kit to verify concentration. Food handler using gloved hand to use personal cell phone and not changing gloves afterward. To prevent food contamination, stop to wash hands and change gloves when changing from task to ask. Display condiment cooler holding at 45 degrees. Cold holding must be maintained at 41 degrees or below to prevent bacteria growth. Adjust cooler and monitor temperatures closely with a thermometer inside this unit. Ware-washing room in meat department in poor condition. Plumbing in this room is unusable; both hand sinks and three-bay sinks are disconnected. Repair all plumbing. Walls and sections of flooring damaged. Repair all surfaces and maintain in good repair, clean, and sanitize. Items are being ware washed temporarily in kitchen ware-wash room. Use hand sink in front area for proper hand washing. Set up a sanitizer supply in raw meat area to ensure surfaces are properly sanitized. Food improperly cooled in back walk-in cooler. Food in large stock pot is placed in the walk-in freezer to cool and then moved to walk-in cooler. Food was moved too soon; still at 70 degrees. Use thermometer to verify 41 degrees is reached and stir pot often before moving from freezer. Cool from 135 to 70 degrees within two hours and 70 to 41 degrees within next four hours. Make necessary repairs to hand sink in bakery to ensure proper hand washing. Repeat violation. Raw bacon and raw chorizo stored directly over milk. To prevent cross contamination, store raw meats below ready-to-eat foods. Inspector: Cipiti.

Circle K, 1565 E. Alexis, inspected Dec. 9. Boxes of food and food-contact items stored on floor in back storage area. Food and clean items must be protected from contamination. Store in a clean and dry area at least six inches off the floor. Food items on middle roller grill holding product below 135 degrees. To limit bacteria growth, food items in hot holding must maintain 135 degrees or above. Product and grill pulled from service. Repair service to be contacted. Hand sink in back storage area blocked by boxes. Do not block the hand sink. Keep accessible for proper hand washing. No hand soap or paper towels available at back ware-washing area hand sink and the main hand sink at the food center. Keep hand sinks stocked with hand soap and paper towels to ensure proper hand washing. Inspector: Stanley.

Quizno’s, 5350 Airport, inspected Dec. 12. Found squeeze bottles of dressings sitting out at room temperature. These items are labeled that they must be kept refrigerated. Food shall be held at 41 degrees or lower to prevent bacteria growth. Discard out-of-temperature dressings and keep them in the cooler in the future. Back hand sink is blocked. Do not store anything in hand sink. Hand sinks shall be clear and accessible to promote proper hand washing. No sanitizer bucket set up. A bucket of sanitizer shall be set up for all hours of operation to properly sanitize food-contact surfaces. Sandwich prep-top cooler holding food above 41 degrees and salad prep-top cooler holding cut lettuce at 51 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust sandwich cooler and contact licensed repair service if necessary. Salad cooler is not working and requires immediate service. Discard lettuce and do not store any food in cooler until it is repaired and reinspected. Inspector: Wilke.

Village Inn, 4984 Holland-Sylvania, Sylvania, inspected Dec. 10. Partially cooked potatoes sitting out at room temperature at 82 degrees. Once cooked, potatoes are a food and must be either held hot at 135 degrees or above or properly cooled and held cold at 41 degrees or lower. Potatoes will be held hot in oven from now on. Raw shell eggs sitting out at room temperature at 52 to 61 degrees. Raw shell eggs must be held cold under refrigeration at 45 degrees or lower. Inspector: Sattler.

Palacio Maya, 5125 Monroe, inspected Dec. 10. Food without date marking, and mashed potatoes with a preparation date of 12/​1. Food may only be held up to seven days at 41 degrees or lower. Date mark refrigerated, ready-to-eat foods when they are made. If freezing food, a preparation date and thaw date must be indicated. Inspector: Sattler.

Shorty’s True American Roadhouse, 5111 Monroe, inspected Dec. 10. High-temperature dish machine is not properly sanitizing. The final rinse is not reaching a minimum of 180 degrees at the dish. Manager called for repair. Wash, rinse, then sanitize in three-bay sink until machine is repaired. A glass and whisk stored in bar hand-washing sink. Keep hand sink clear and accessible for hand washing. Do not use hand-washing sinks for dumping or storage of dirty dishes. Inspector: Sattler.

Oakleaf Village, 4220 N. Holland-Sylvania, inspected Dec. 12. No sanitizer detected in sanitizer bucket. Change out sanitizer buckets as often as needed to maintain quat sanitizer at 200 ppm. Corrected and quat dispensed at 200 ppm. Lunch meat items with no date marking in walk-in cooler. Refrigerated ready-to-eat food must be date marked when manufacturer’s packaging is opened, when it is frozen (if different), and again when it is pulled to thaw. These foods may be held up to seven days, including the first day, at 41 degrees or lower. Person in charged stated that these foods were pulled to thaw on day before inspection and appropriate dates will be placed on them. Inspector: Sattler.

Biggby Coffee, 4031 N. McCord, Sylvania, inspected Dec. 12. Hot water of at least 100 degrees is not available at any hand sinks in food-prep area. Three hand sinks have water that is around 70 degrees. Hot water of at least 100 degrees must be available for proper hand washing. Restore hot water immediately. Inspector: Sattler.

The Olive Garden, 5120 Monroe, inspected Dec. 12. Drawer cooler on cook line holding cooked pastas at 47 degrees. Cooked pasta is a food and must be held cold at 41 degrees or lower. Cooler unit not properly plugged in after line was cleaned after lunch and is not running. Corrected; the unit is now holding food at proper temperature. Opened drink mix labeled Refrigerate After Thawing stored at room temperature at the bar. These items must be stored cold at 41 degrees or lower. Manager stated these mixes will be stored in cooler from now on. Inspector: Sattler.

Sam’s Deli, 812 Matzinger, inspected Dec. 12. Hot dog sauce not properly reheated before holding in a warmer. To destroy any potential bacteria growth, reheats must reach a minimum of 165 degrees with two hours over direct heat before placing in the warmer. Repeat violation. Unlabeled chemical spray bottle hanging above three-bay sink. Spray bottles must be labeled with contents’ common names. Chemicals stored above food-contact items on sales shelf. To prevent chemical contamination, store chemicals below or away from food and food-contact items. Repeat violation. Inspector: Stanley.

Fairfield Inn & Suites, 5685 Benore, inspected Dec. 12. Food cold holding in iced serving units above 41 degrees. To limit bacteria growth, food in cold holding must maintain 41 degrees or lower. Corrected. Hand sink blocked by a chair. Do not block hand sink. Keep accessible for proper hand washing. Corrected. Inspector: Stanley.

 

No violations:

Maplewood Elementary School, 6769 Maplewood, Sylvania.

Little Sisters of the Poor, 930 S. Wynn, Oregon.

Clay High School, 5665 Seaman, Oregon.

Subway, 3107 Navarre, Oregon.

Oregon Senior Citizens Center Inc., 5760 Bayshore, Oregon.

Rod’s Bar & Grill, 2755 Lagrange.

Jimmy John’s Gourmet Sandwiches, 4133 Talmadge.

Learning Ladder, 5155 Airport.

Cambridge Place, 1821 W. Alexis.

Regency Hospital of Toledo LLC, 5220 Alexis, Sylvania.

Starbucks Coffee Company, 4321 Talmadge.

Miss Cue, 216 New Towne Square.

Friendly Center Inc., 1324 N. Superior.



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