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Published: Monday, 1/6/2014

Restaurant Inspections: 1-6

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

Violations:

Magic Wok, 720 Conant, Maumee, inspected Dec. 20. Fried chicken holding hot at 102 to 127 degrees in hot-hold unit. Foods must be held hot at 135 degrees or higher. Operator stated that heat lamp can be adjusted to better reach the food. Out-of-temperature food discarded. Inspector: Kelly Sattler.

Roscoe Enterprises LLC, d/​b/​a Health Food, 3904 Secor, inspected Dec. 19. Packaged food without proper labels:. multi-ingredient food with no ingredients statements, and frozen packaged meats with no weight declaration. Food packaged in a retail food establishment shall have labels that include the common name of the food, an ingredients list in descending order by weight, and accurate declaration of the quantity of contents, name of manufacturer or place of business, and name of food source of any major allergen contained in the food. Inspector: Sattler.

Subway, 3324 Secor, inspected Dec. 19. No sanitizer bucket set up. A bucket with correct concentration of sanitizer must be set up at all times of operation. Sanitize food-prep surfaces before working and periodically during operation. Corrected. Inspector: Sattler.

Toledo Lodge, 3520 Holland-Sylvania, inspected Dec. 19. Chemicals stored over prep sink, rinse sink, and fryer oil. Chemicals must be stored away from and under equipment and food to prevent chemical contamination. Relocate chemicals to be segregated. Inspector: Sara Becker.

Footprints Day Care, 3215 Lagrange, inspected Dec. 20. Container of eggs stored above ready-to-eat food. To prevent cross-contamination, store raw meats and shell eggs below other foods. Inspector: Stanley.

Riverview Yacht Club, 5981 Edgewater, inspected Dec. 20. Items without required date marks in two-door cooler: cooked pasta and soup. To limit bacteria growth, ready-to-eat food items may only be held for up to seven days. Day One is the day the product was cooked, prepared, opened, etc. Inspector: Stanley.

San Marcos Supermarket, 719 Galena, inspected Dec. 20. Open can of pop on back prep table. Employee beverages must have lids and be stored to protect food and clean items/​surfaces from contamination. Corrected. Can of air freshener stored on top of ice machine. Designate an area for chemicals below or away from all food and food-contact items. Corrected. Inspector: Stanley.

Pizzapapalis of Toledo LLC, 519 Monroe, inspected Dec. 20. Meatballs inside prep-top cooler at 52 degrees. To limit bacteria growth, maintain at 41 degrees or below while in cold holding. Cheese at 109 degrees and sauce at 84 degrees in table-top warmers. To ensure proper reheating, first reheat item on direct heat — stove top or microwave — before placing food in hot holding. Use thermometer to verify temperatures. 165 degrees must be reached within two hours. Repeat violation. Container of butter sitting out at room temperature. This package is labeled Keep Refrigerated and therefore must be maintained in cold holding unless actively prepping with it. Repeat violation. Cease storing butter at room temperature. To hold this product at room temperature, time in lieu of temperature procedures can be used. Inspector: Kelly Cipiti.

Toledo Homewood Inns and Suites, 1410 Arrowhead, Maumee, inspected Dec. 20. Individual containers of cream cheese holding at 50 degrees. This food must be held cold at 41 degrees or below to prevent bacteria growth. Place a smaller amount out and refill as necessary. Inspector: Cipiti.

Our Food Mart, 454 E. Streicher, inspected Dec. 16. No running water at mop sink. Owner thinks pipes may be frozen. Must be able to verify both hot and cold running water in the building within 24 hours. Inspector: Stanley.

Big C’s Smoked Bar-B-Que, 316 N. Michigan, inspected Dec. 17. Stock back hand sink with hand soap and paper towels to ensure proper hand washing. Corrected. Set up a supply of sanitizer during hours of food operations. Maintain bleach and water solution at 100 ppm. Use the test kit to verify. Corrected. Inspector: Cipiti.

Maurice’s Green Lantern, 509 Broadway, inspected Dec. 16. Provide hand soap at kitchen hand sink to ensure proper hand washing. Hands must be properly washed before any food handling. Soap provided. Sliced tomatoes stored at room temperature. Once tomatoes are sliced, maintain inside cold holding at 41 degrees or below to prevent bacteria growth. Sanitizer bucket below 50 ppm chlorine. Maintain at 100 ppm to ensure proper sanitation. Use chlorine test kit to verify. Inspector: Cipiti.

Spaghetti Warehouse, 42 S. Superior, inspected Dec. 16. Lasagna held in warmer at 105 degrees. Hot holding must be maintained at 135 degrees or above to prevent bacteria growth. Lasagna discarded. Bar mixes at downstairs bar sitting out at room temperature. These bottles were labeled Refrigerate after Opening and therefore must be stored in cold holding once opened. Mixes discarded. Inspector: Cipiti.

Owens Corning, 1 Owens Corning, inspected Dec. 12. Red sanitizer buckets on front lines below 200 ppm quat. When making buckets, use test kit to verify sanitizer concentration and maintain at 200 ppm. Inspector: Cipiti.

Hollywood Casino - Toledo TDR & Warehouse, 777 Hollywood, inspected Dec. 12. Salad bar unit holding food above 41 degrees. Maintenance arrived and adjusted defrost cycle. Monitor temperatures closely to ensure 41 degrees or below is maintained. Inspector: Cipiti.

Milo’s Food Market, 4508 Lewis, inspected Dec. 17. Items for self service not labeled properly: turkey sausage, cheese balls, crackers. Label information shall include: (a) The common name of the food, or absent a common name, an adequately descriptive identification statement; (b) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. Deli lunch meat with no date labeling. Food must have a seven-day discard date. Day One is the day the product is opened, altered or prepared. Inspector: Cipiti.

Vermaas Carryout, 702 W. Sylvania, inspected Dec. 17. Chicken wings holding at unsafe temperature. Food must be held at 135 degrees or higher to limit bacteria growth. Discarded. Tamales for sale from an unapproved source. Only food from an approved supplier may be offered for sale. Discarded. No hand towels at hand sink. Hand sink must be stocked with warm running water, soap, and hand towels at all times to ensure proper hand washing. Inspector: Cipiti.

Wondermeal, 4254 Lewis, inspected Dec. 18. Potentially hazardous food with no date mark. Food must have a seven-day discard date; Day One is the day the product is opened, altered or prepared. Freezing does not restart the date. No hand towels available at primary hand sink. Hand sinks must be fully stocked with warm running water (100 degrees), soap, and hand towels at all times to ensure proper hand washing. Open bottle of Open Pit BBQ sauce not refrigerated. Label specifically states that it must be refrigerated once opened. Hold at or below 41 degrees to prevent bacteria growth. Sauce discarded. Gyro meat at 97 degrees. Hot holding must be at 135 degrees or higher to prevent bacteria growth. Shave gyro down more frequently and place in cooler and cook to order. Inspector: Stacy Seger.

AVI Foodsystems - Dana Holdings Longbow, 580 Longbow, Maumee, inspected Dec. 19. Salad dressing improperly ice bathed and holding at unsafe temperature. When using ice as an exterior coolant, ice level must reach the level of the product. When received from cold holding the dressing must be maintained 41 degrees or below to limit bacteria growth. Discard salad dressing after lunch period. Inspector: Seger.

Koreana Restaurant, 1423 Bernath, inspected Dec. 17. Hand sink was blocked. Hand sinks must be easily accessible to allow for proper hand washing. Corrected. Side dishes sitting out at room temperature. Food shall be held at 41 degrees or less or 135 degrees or greater to prevent bacteria growth. Keep the food cold under refrigeration or held hot. Food held time in lieu of temperature must be marked with a four-hour expiration time and written policies for the practice must be on premises. Inspector: Gillian Wilke.

Foundation Park Care Center, 1621 S. Byrne, inspected Dec. 17. Quat sanitizer in bucket is low and not dispensing at proper concentration. Maintain quat sanitizer at 200 ppm to sanitize food-contact surfaces. Contact chemical company to recalibrate dispenser. Inspector: Wilke.

Wendy’s, 3360 Glendale, inspected Dec. 16. Quat sanitizer in bucket was low. Maintain sanitizer at 200 ppm to sanitize food-contact surfaces. Corrected. Inspector: Wilke.

Mercy St. Anne Hospital, 3404 Sylvania, inspected Dec. 17. Cut honeydew at 46 degrees and fruit salad at 44 degrees on buffet line. These foods must be held cold at 41 degrees or lower. Adjust cold-holding unit so food holds cold at 41 degrees or lower. Quat sanitizer in galley wipe-cloth bucket is too weak at less than 150 ppm. Multi-range quat sanitizer in use and must be used at 150 to 400 ppm. Change out sanitizer as needed to maintain 150 to 400 ppm quat. Inspector: Sattler.

Sori Sushi, 5236 Monroe, inspected Dec. 17. Bare-hand contact with cooked steak. No bare-hand contact may be made with ready-to-eat food. Food handler put on gloves. Inspector: Sattler.

Irish Eyes Heavenly Pub, 3324 Secor, inspected Dec. 17. Bare-hand contact with ready-to-eat tomatoes. No bare-hand contact may be made with ready-to-eat food. Gloves must be worn or utensils used when handling foods that require no additional cooking step. Inspector: Sattler.

El Camino Real Maumee, 551 W. Dussel, Maumee, inspected Dec. 20. Sanitizer bucket low on chlorine. Maintain chlorine sanitizer at 50 to 100 ppm to sanitize food-contact surfaces. Corrected. Inspector: Wilke.

Chuck E Cheese’s, 5455 Airport, inspected Dec. 20. Salad prep-top cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler and contact licensed repair service if necessary. Food on salad bar holding above 41 degrees. Ice on salad bar replenished. Inspector: Wilke.

Starbucks Coffee, 1260 Reynolds, inspected Dec. 19. Half-and-half in dispenser holding at 42 to 44 degrees. Food shall be held at 41 degrees to prevent bacteria growth. Digital thermometer on dispenser reads 57 degrees and equipment may need repair. Thermometer inside dispenser reads 38 degrees. Closely monitor temperature of half-and-half inside dispenser and repair equipment if necessary to maintain proper temperature. Inspector: Wilke.

Burger King, 1940 S. Byrne, inspected Dec. 19. Container of liquid eggs sitting out at 54 degrees. Food shall be held cold at 41 degrees or lower to prevent bacteria growth. Corrected. Inspector: Wilke.

Mercy St. Charles Hospital - Main Kitchen, 2600 Navarre, inspected Dec. 12. Eggs and sausage hot holding below 135 degrees. Food must be hot held above 135 degrees to prevent bacteria growth. Corrected. Dish machine final rinse not reaching 180 degrees. High-temperature dish machines must reach 180 degrees during final rinse to properly sanitize dishes. Switch to three-bay sink for dishes until dish machine is fixed. Inspector: Nathan Fries.

Barr’s Public House, 3355 Briarfield, Maumee, inspected Dec. 20. Cross-contamination present in walk-in cooler and in upright freezer. Whole cuts, fish, ground meats, and sausages are stored intermingled. Food must be arranged correctly to prevent cross-contamination; rearrange the units. Paper towels not present at kitchen hand sink. Sink supplies including paper towels must be stocked at times for proper and adequate hand washing. Prep-top cooler shut off. Food inside holding at approximately 70 degrees. Potentially hazardous food must cold hold at 41 degrees or lower at all times. Food inside cooler discarded. Inspector: Becker.

The Buzz Family Diner LLC, 6670 Providence, Whitehouse, inspected Dec. 20. Various foods out at room temperature on cook line and on speed rack in different stages of cooling and thawing. Inspector: Becker.

Brandywine Country Club, 6904 Salisbury, Maumee, inspected Dec. 20. Outdated food in upstairs walk-in cooler. Potentially hazardous food with dates 12/​12 and 12/​13 in cooler. Inspector: Becker.

Maumee Valley Country Day School, 1715 S. Reynolds, inspected Dec. 19. Plated portioned foods holding at improper temperatures under a heat lamp. Chicken 105 degrees and lasagna 126 degrees. Provide adequate hot holding for food items. Food must hold hot at 135 degrees or higher. If plated food cannot maintain proper temperature, food will need to be plated at time of service to customer. Food sitting out at room temperature and cut melon and salad-bar items on ice holding above 41 degrees. Food shall be held cold at 41 degrees or lower to prevent bacteria growth. Provide more refrigeration in serving area to hold food cold. When using ice as an exterior coolant, ice must meet food level and surround it completely to hold it cold. Wet wiping towels stored on counter tops. Store wet towels in sanitizer bucket when not in use to prevent bacteria growth. Corrected. Inspector: Wilke.

Crystal’s, 3536 Secor, inspected Dec. 17. Glass washer at bar not dispensing any chlorine sanitizer. Chlorine sanitizer must dispense at 50 to 100 ppm to properly sanitize dishes. Repair glass washer immediately. Glasses will be washed using main dish machine until serviced. Inspector: Sattler.

Tim Hortons, 3125 Glendale, inspected Dec. 17. Back hand sink blocked and not stocked with paper towels. Hand sinks shall be easily accessible and fully stocked with soap, paper towels, and 100 degrees water to properly wash hands. Corrected. Found yogurt in walk-in cooler at 58 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Do not allow food to sit out for long periods during prep and while prepping use ice bath to control temperature. High-temperature dish machine not reaching 180 degrees on final rinse and dials are not working properly. Cease use of dish machine and contact a licensed repair service. Dish machine chemicals stored above clean dishware. Store chemicals below and away from clean utensils/​dish ware to prevent chemical contamination. Hash browns held time in lieu of temperature but there is no time stamp on them. To hold food time in lieu of temperature, product must have a time on it to indicate when four hours is up and food should be discarded. Corrected. Wet towels stored on counter tops. Store wet towels in sanitizer bucket when not in use to prevent bacteria growth. Inspector: Wilke.

LaFiesta Mexican Restaurant, 1406 Reynolds, Maumee, inspected Dec. 19. Chicken at 50 degrees, beans 47 degrees, and salsa 51 degrees cold holding at unsafe temperatures. Cold holding must be held at 41 degrees or below to limit bacteria growth. Discarded. Raw chicken and pork sausage improperly thawing together in prep sink. Chicken and pork must be thawed separate to prevent cross-contamination. Corrected. Lemons and whipped cream stored in ice bins used for drinks. To prevent cross-contamination, items may not be stored in ice that is used for drinks. Inspector: Seger.

Fricker’s, 1418 Reynolds, Maumee, inspected Dec. 19. Missing and broken floor tiles along cook line. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair flooring. Repeat violation. Spray bottles with no identification. Working containers used for poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually identified with contents’ common names. Label all spray bottles. Flour sieve stored on fire extinguisher. Between uses store the flour sieve in a sanitary condition to prevent cross-contamination. Quat sanitizer at 400 ppm. When using quat, concentration should be at 200 ppm to prevent chemical residue/​chemical poisoning. Quat dispensing unit verified at 400 ppm (too strong). Inspector: Seger.

Frisch’s Big Boy, 1405 Reynolds, Maumee, inspected Dec. 19. Cutting boards are severely scored and stained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Replace/​resurface cutting boards. Broken rim of ice bucket. Equipment and containers must be free of cracks and damage to prevent physical contamination. Replace ice bucket. Deli meats and pasta in walk-in cooler with no date marks. Food must have a seven-day discard date. Corrected. Wipe buckets in kitchen with no bleach and wipe bucket at waitress station above 200 ppm. When using bleach as a sanitizer, concentration must be between 50 to 100 ppm to prevent chemical residue/​chemical poisoning. Change buckets often. Corrected. Food and dirt debris on clean drain board of dish machine. Drain board must be properly cleaned and sanitized prior to ware washing to prevent cross-contamination of clean dishware. Cracked, damaged and pitted Cambro containers. Containers must be free of cracks and damage to prevent physical contamination. Discard and replace any broken containers. Inspector: Seger.

Rice King, 1512 Broadway, inspected Dec. 12. Hand sink being blocked from use by dirty containers and had significant buildup. Do not block hand sink. Thoroughly clean hand sink surfaces. It is very important that food handlers wash hands frequently and before each food-handling task. Hand washing reviewed with staff. Raw chicken stored directly over cabbage. To prevent cross-contamination, store raw meats below produce. Corrected. Inspector: Cipiti.

Jet’s Pizza, 5392 Monroe, inspected Dec. 1. Have sanitizer supply set up during hours of operation to ensure proper sanitation. Corrected. Prep-top cooler bottom holding foods at 46 to 47 degrees. Food relocated to different cooler. Do not use defective cooler to hold food until serviced and verified at 41 degrees or below. Unlabeled bottle of chemical stored above food supplies. To allow proper identification, label bottles with common names of chemicals and store below food supplies to prevent contamination. A food handler wearing a watch. To allow for proper hand washing, hand and finger jewelry is not permitted. This type of jewelry can prevent proper hand washing. Inspector: Cipiti.

China 1, 5834 Monroe, Sylvania, inspected Dec. 17. Low-temperature chlorine dish machine not dispensing chlorine during final rinse cycle. Service technician contacted to check machine. Set up three-bay sink for manual ware-washing until dish machine is repaired. Rice in warmer out front at 128 degrees. Maintain hot holding at 135 degrees or above to prevent bacteria growth. Rice discarded. Monitor temperatures closely; if warmer does not hold at proper temperature it cannot be used. Box of cabbage stored directly on floor. To prevent contamination, store off the ground. Inspector: Cipiti.

Hooters, 4782 Monroe, inspected Dec. 16. Sour cream holding cold on ice at 49 degrees. This food must be held cold at 41 degrees or lower. Store food under refrigeration or completely ice product, surrounding the container up to fill level of food. Sour cream removed from service. Quat sanitizer buckets too weak at less than 150 ppm. Change out sanitizer buckets as often as needed to maintain multi-range quat sanitizer at 150 to 400 ppm. Dispenser working properly with quat dispensing at 150 ppm. Inspector: Sattler.

Holiday Inn Express, 5855 Hagman, inspected Dec. 19. Open plate of employee food stored on top of plastic wrap in kitchen. No eating permitted in kitchen area. Designate an area for employees to eat away from food, food-contact, and clean items. Corrected. Hash browns in hot display below 135 degrees. To limit bacteria growth, food items in hot holding must maintain 135 degrees or above. Product discarded. Do not store food items in open top storage area. Keep food items in the closed bottom compartment. No probe-style thermometer available to verify food temperatures. Provide a probe-style thermometer able to read from 0 to 220 degrees. Inspector: Stanley.

 

Recently inspected restaurants with no violations:

T-Town Grinders - Pizza, 3220 Navarre, Oregon.

Small Sprouts Childcare, 842 S. Wheeling, Oregon.

Arby’s, 495 Dussel, Maumee.

Roman’s Deli, 526 Jackson.

Downtown Latte, 44 S. St. Clair.

Friendly Center, Inc., 1324 N. Superior.

T & Z China King, 4747 Suder.

Rite Aid of Ohio, 4018 N. McCord, Sylvania.

Toledo 76, 552 Illinois, Maumee.

Catholic War Veterans Jude Thaddens, 5919 Teletown.

Zablocki Senior Center, 3015 Lagrange.

Spring Elementary School, 730 Spring.

Papa John’s Pizza, 3231 Dorr.

Monac Elementary School, 3845 Clawson.

Concord Care Center of Toledo, 3121 Glanzman.

Whitehouse Country Manor, 11239 Waterville, Whitehouse.

Elizabeth House for Assisted Living, 2720 Albon, Maumee.

Elizabeth Scott Memorial Care Center, 2720 Albon, Maumee.

Fore Golfer, 7350 Airport, Holland.

Boston Market, 3808 Secor.



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