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Monday, September 22, 2014
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Published: Monday, 2/17/2014 - Updated: 7 months ago

Restaurant Inspections: 2-17

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

Violations:

Subway, 2121 Reynolds, inspected Jan. 23. Sanitizer in three-bay sink was below 150 ppm. Maintain at 200 ppm to ensure proper sanitizing. Use quat test kit to verify. Corrected.

Applebee’s Neighborhood Grille, 2825 Glendale, inspected Jan. 27. Dessert cooler holding food above 41 degrees and cold rail holding spinach and artichoke dip at 43 to 45 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler. Food discarded. Inspector: Gillian Wilke.

Speedway, 6500 W. Central, inspected Jan. 13. Improper date marking. Food items held for eight days instead of seven days, for example: hot dogs dated 1/​10 discard date 1/​17. Food items must be held for seven days, Day 1 being the day the item was opened or prepared, to prevent bacteria growth. Corporate sent out a chart stores are supposed to follow allowing for an eight-day hold. Discontinue using the chart and date food for seven days, or subtract a day from corporate office chart. Corporate will be contacted to notify of the violation. Inspector: Julie Nye.

Circle K, 6775 Dorr, inspected Jan. 14. Deli case holding at improper temperatures of 49 to 50 degrees. Coolers must be able to hold food at 41 degrees or below to prevent bacteria growth. Food in deli case discarded. Do not use cooler until it can hold food at 41 degrees or below. Inspector: Nye.

China Chef, 2528 Perrysburg-Holland, Maumee, inspected Jan. 30. Chicken improperly thawing in three-bay sink. Thawing must be conducted in the prep sink under cold water, in the cooler, or in the microwave for immediate use. Corrected. Food held at unsafe temperatures. Time/​temperature controlled for safety food (potentially hazardous) must be held at 135 degrees or higher or cold held at 41 degrees or below to limit bacteria growth. Limit amount of food being processed at one time to maintain proper temperatures. Sanitizer in wipe bucket over 200 ppm. When using bleach as a sanitizer, concentration must be between 50 to 100 ppm to avoid chemical poisoning/​chemical residue. Use test strips to verify concentration. Beef cooling in three-bay sink. Cooling is to be done in walk-in cooler or freezer. Three-bay sink is for ware washing only. Employee wash pan without three-bay sink being set up for wash, rinse and sanitize. Dishes must be properly washed in warm water at least 100 degrees with soap, rinsed, and sanitized with a bleach concentration of 50 to 100 ppm. Rice warmer and dirty dishes on clean side of drain board. Drain board on sanitize side of sink must remain clean and free of debris to limit cross contamination. Single-use to-go containers used as scoops in bulk-food bins. A proper scoop with a handle must be used to prevent contamination from hands. Cleaning supplies stored in hand sink in prep area. Hand sinks must remain clear and easily accessible for proper hand washing. Inspector: Stacy Seger.

J. Alexander’s, 4315 Talmadge, inspected Jan. 30. Mashed potatoes holding hot at 122 degrees. Food must be held hot at 135 degrees or higher at all times. Product removed from service. Inspector: Kelly Sattler.

Ottawa Tavern, 1815 Adams, inspected Jan. 31. Food such as cut fruit and salsa without any date marking. Food shall be marked to indicate the date or day it shall be discarded, and shall be a maximum of seven days. Inspector: Josh Niese.

McCord Junior High School, 4304 N. McCord, Sylvania, inspected Jan. 21. Time/​temperature control for safety food thawing at room temperature on prep table. Do not thaw food at room temperature. Thaw food by placing it in cooler one to two days ahead of time, under cold running water in food-prep sink, or cook from frozen. Corrected. Inspector: Jennifer Gottschalk.

Toledo Yacht Club, 3900 N. Summit, inspected Jan. 24. Ceiling leak contaminated outside of ice machine and potentially inside. Repair leak. Discard ice and thoroughly clean and sanitize the machine. Inspector: Kerry Stanley.

Mercy St. Vincent Medical Center, 2213 Cherry, inspected Jan. 24. Buildup present in mobile ice unit. Maintain equipment in clean condition. Three-bay sink set up at less that 150 ppm quat in pot-and-pan dish room. To properly sanitize with this product, concentration must be 150 to 400 ppm. Corrected. Chemical spray bottles stored above clean pans in pot-and-pan dish room. To prevent chemical contamination, store chemicals below or away from food and food-contact items. Inspector: Stanley.

Chipotle Mexican Grill, 3305 W. Central, inspected Jan. 17. Food handler making burrito while wearing gloves that were torn because of long fingernails with fingernail polish. Food employees shall keep fingernails trimmed, filed, and maintained so their surfaces are cleanable and smooth. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Keeping nails maintained prevents contamination of food being served to the public. Quaternary ammonia too weak -- below 150 ppm -- in both the three-bay sink and the sanitizing bucket. Keep quaternary ammonia at recommended levels on sanitizer labels to prevent bacterial growth. Inspector: Meghan Lane.

The Wing Station, 4015 Secor, inspected Jan. 23. Walk-in cooler holding food at 44 to 45 degrees. Food must be held cold at 41 degrees or lower. Owner stated that refrigeration repair company scheduled to repair on following day. Inspector: Sattler.

Bier Stube, 5333 Monroe, inspected Jan. 24. Raw chicken stored above sauces in walk-in cooler. To prevent cross contamination, store raw poultry products, meats, and seafood separate from or below ready-to-eat food and beverages. Inspector: Sattler.

Seaway Market Place, 1707 Cherry, inspected Jan. 23. Open loaves of deli meats dated for more than the seven-day hold time permitted. To limit bacteria growth, once deli meats are opened, the product may be held for no more than seven days. Day 1 is the day the product was opened. Beef patties in gravy and gravy in the hot-holding case below 135 degrees. To limit bacteria growth, food items in hot holding must maintain 135 degrees or above. Product reheated to a minimum of 165 degrees on stove top. Several multi-ingredient, self-service food items in cases without proper ingredient information, including fried chicken, spaghetti, ham, turkey, cheese on salads, yogurt parfaits, fruit and vegetable trays, fruit salads, frozen breaded chicken products, and hash browns. Self-service, multi-ingredient food items must be properly labeled to declare ingredients by order of weight and must declare allergens. Repeat violation. Improper storage of raw meats in sales cases, including ground turkey above ground and whole cuts of beef, and ground sausage above bacon. To prevent cross contamination, store raw meats according to required cooking temperatures. Corrected. Three-bay sink in meat room dispensing quat at 0 ppm. Instruction signage above the sink instructs for 200 ppm. To properly sanitize with this product, concentration must be 200 ppm. Corrected. Inspector: Stanley.

Davey K’s Joint, 5083 Monroe, inspected Jan. 22. Hand-washing sink blocked with buckets in front. Sink must be kept clear and accessible for hand washing. Do not use hand sink for storage. Inspector: Sattler.

Outback Steakhouse, 5200 Monroe, inspected Jan. 22. Lids to containers stored in hand-washing sink at bar. Sink must be maintained clean and accessible for hand washing and may not be used for any other purpose. Do not use hand-washing sinks for storage or rinsing. No sanitizer buckets set up in food prep areas at beginning of work even though food prep was taking place. A sanitizer bucket with correct concentration of sanitizer must be set up in prep areas for sanitizing work surfaces. Corrected. Salad prep-top cooler holding food at temperatures of 41 to 45 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair cooler to maintain proper temperature. Cooked rice sitting out at room temperature at 47 degrees. Food must be held cold at 41 degrees or lower. This product must be stored under refrigeration. Repeat violation. An employee eating in the food prep area. No one may eat in a food storage or preparation area. Employees must eat in a designated break area or the dining room. Raw meats such as steak skewers stored above cooked ribs in walk-in cooler. To prevent cross contamination, store raw meats, poultry products, and seafood separate from or below ready-to-eat food and beverages. Inspector: Sattler.

Dragon Phoenix Restaurant, 4204 W. Alexis, inspected Jan. 17. Food cooling at room temperature. Food must cool under refrigeration in cooler, in an ice bath, or under cold running water in food-prep sink. Cool food by placing small amounts in containers (food 2 inches deep or less), or spread out on sheet trays in walk-in cooler. Cool food from 135 to 70 degrees in two hours and from 70 to 41 degrees or lower in next four hours. Monitor both time and temperature often. Once food is fully cooled to 41 degrees, cover and date the product. Inspector: Gottschalk.

Gourment Garden Restaurant, 5817 Monroe, Sylvania, inspected Jan. 17. Raw shell eggs stored above produce in walk-in cooler. Store raw shell eggs on bottom shelf to protect from cross contamination. Food stored directly on floor in walk-in freezer. Store food at least 6 inches off the ground to prevent cross contamination. Inspector: Gottschalk.

Bagel Place, 4024 Holland-Sylvania, inspected Jan. 21. No date label on open, cooked chicken. There is a seven-day discard date on open and prepared food items. Properly date the chicken if held over 24 hours. Inspector: Gottschalk.

Lourdes University Cafe, 6832 Convent, Sylvania, inspected Jan. 23. Apples in basket not under a sneeze guard. Place apples and pears under a sneeze guard and provide tongs to prevent cross contamination. Corrected. Meat sauce dated 1/​15/​14 in walk-in cooler. Open and prepared food has a seven-day discard date. Day food is open/​prepared is Day 1. Discard meat sauce. Inspector: Gottschalk.

Tony Packo’s Cafe, 5827 Monroe, Sylvania, inspected Jan. 24. Dirty dishes in hand sink. Do not place dirty dishes or utensils in hand sink. Hand sink is for hand washing only and must be clean, stocked, and available. Concentration of quat sanitizer in wiping-cloth bucket tested at 100 ppm. Quat in bucket must be changed often and tested with test kit and should test at 200 ppm. Inspector: Gottschalk.

Community Variety, 2165 Ashland, inspected Jan. 31. Facility without any running water. According to person in charge, facility has been transporting water from church across the street for two days. Staff are unable to properly wash hands or do dishes. Water shall be provided and be of sufficient capacity to meet peak water demands. Facility is voluntarily closing and may reopen once water is provided. Ice cream machine, not in operation, has large buildup of cream product. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. Person in charge states product has been inside machine and not in use for approximately a week. Outdated food stored in cooler. Food shall be used or discarded within seven days. Employees not properly washing hands before donning gloves. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation and before donning gloves for working with food. Person in charge observed to lack knowledge of food-borne disease prevention. The person in charge shall demonstrate to the licensor the applicable knowledge of food-borne disease prevention. Facility used an outside grill to cook meats. Facility needs to look into buying an indoor grill. Food needs to be cooked indoors to prevent contamination. Outside hand sink turned off and staff using coffee urn as temporary outdoor hot-water source. Winterize pipes so sink can be used in the winter for proper hand washing at the grill. Inspector: Niese.

Manos Restaurant, 1701 Adams, inspected Jan. 30. Cut cucumbers, tomatoes, and cucumber sauce held at internal temperatures ranging from 47 to 57 degrees. Food shall be kept at an internal temperature of 41 degrees or below. Corrected. Discarded product and placing new product under more ice. Inspector: Niese.

Max & Erma’s, 1391 Arrowhead, Maumee, inspected Jan. 22. Fish in reduced-oxygen packaging (ROP) held under refrigeration in a thawed state. Fish ROP must remain frozen. Fish must be removed from packaging or exposed to oxygen when thawed. Repeat violation. Noodles and ribs without date marks and a container of chip cream with an eight-day mark. Mark required items with a seven-day expiration date to track days and limit bacteria growth. Add six days to the current day made to achieve the seven total permitted days. Dish machine not dispensing chlorine sanitizer during final rinse cycle properly. Primer switch held and a new bucket connected, dish machine rechecked, and still not dispensing sanitizer. Problem apparent with tubing or suction, significant air present in the lines. Vendor contacted and will be out to service machine. Three-bay sink set up to manually wash dishes until repairs are made. Service hand sink and hand sink next to dish machine without paper towels. To ensure proper hand washing, stock with paper towels. Corrected. Produce at bar stored on bar counter in front of stools where customers sit. To prevent contamination to lemons, limes, and oranges, store in protected place or covered with lid. Whipped cream at sundae station holding at room temperature. This product is labeled Keep Refrigerated and must be maintained at 41 degrees or below. Contact health department to use time in lieu of temperature procedure; prior approval must be given to ensure proper procedures are followed. Inspector: Kelly Cipiti.

Rocky’s, 4020 Secor, inspected Jan. 30. One-door cooler in kitchen holding food at 50 to 54 degrees. Coolers must hold food cold at 41 degrees or lower at all times. Out-of-temperature foods discarded. Repair cooler immediately and do not use until it holds food at 41 degrees or lower. Evidence of smoking in food-prep area: ashes on prep-top cooler cutting board and an ashtray with cigarettes and ashes in it. Absolutely no smoking in food-prep areas, including the entire kitchen and behind the bar. Hand-washing sink in kitchen full of dishes and not able to be used, and a keg stored in front of bar hand sink. Hand-washing sinks must be kept clear and accessible at all times for hand washing. No items may be stored in them or in front of them. Inspector: Sattler.

Ruby Tuesday, 2915 Glendale, inspected Jan. 29. Prep-top cooler holding food between 44 to 49 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Contact licensed repair service to fix cooler. Discard out-of-temperature food. Refrain from using cooler until reinspection. Improper cooling of baked potatoes and rice. Baked potatoes in walk-in cooler completely wrapped in cellophane and rice was bagged and placed in prep-top cooler. Make sure to vent food while cooling and store in walk-in cooler or freezer prior to placing in prep-top cooler. Baked potatoes holding in warming drawer at 99 to 117 degrees and drawer was not turned on. Food shall be held at 135 degrees or above to prevent bacteria growth. Reheat potatoes to at least 165 degrees. Drawer turned back on. Inspector: Wilke.

Hot Pot & Asian Grill, 4038 Talmadge, inspected Jan. 29. Cooked red peppers, cooked rice, and lo mein noodles sitting out at room temperature at 59 to 60 degrees. Foods were left out over night. These foods must be held either hot at 135 degrees or higher or cold at 41 degrees or lower. Foods discarded. Hand-washing sink blocked by stool in front. Hand-washing sink must be kept clear and accessible at times for proper hand washing. Raw beef and seafood stored above ready-to-eat food such as produce items in the coolers. To prevent cross contamination, store raw meat, poultry products, and seafood separate from or below ready-to-eat food and beverages. Several spray bottles with cleaners in them with no labeling. Spray bottles must be labeled with contents’ names. Inspector: Sattler.

Longhorn Steakhouse, 4155 Talmadge, inspected Jan. 29. High-temperature sanitizing dish machine not reaching proper final rinse temperature of at least 180 degrees. Manager has called vendor for service. Repair temperature dial if needed. Dishes must be washed, rinsed, and sanitized in three-bay sink until dish machine is sanitizing properly. Inspector: Sattler.

The Wings Station, 1801 N. McCord, inspected Jan. 14. Prep-top cooler holding at improper temperatures of 64 degrees. Coolers must be held at 41 degrees or below to prevent bacteria growth. Lower cooler temperature or repair cooler to maintain proper temperature. Items in cooler discarded and cooler plugged back in. Inspector: Nye.

Tee Oriental Food & Gifts, 1101 N. McCord, inspected Jan. 14. Back hand sink without soap and paper towels. Hand sinks must have soap, paper towels, and hot water for proper hand washing. Cooler holding at improper temperature of 45 degrees. Coolers must be able to hold at 41 degrees or below to prevent bacteria growth. Lower cooler temperature. Inspector: Nye.

Kroger, 850 S. McCord, Holland, inspected Jan. 16. Produce sink with water temperature of 62 degrees. Hand sinks must have a temperature of 100 degrees for proper hand washing. Facility to contact maintenance person. Inspector: Nye.

Stop & Go, 24 S. McCord, Holland, inspected Jan. 15. Food items without date marks in cooler. Ready-to-eat food items must have date marks to determine discard dates and limit bacteria growth. Food must have a seven-day discard date, for example: Opened on 1/​21 discard 1/​27. Inspector: Nye.

 

Recently inspected restaurants with no violations:

Club Soda, 3922 Secor.

Potbelly Sandwich Shop, 4038 Talmadge.

Sunset Village - Bissell Family Kitchen, 9640 Sylvania-Metamora, Sylvania.

Parkway Place, 2592 Parkway, Maumee.

Holland Gardens, 6530 Angola, Holland.

Union School, 102 E. Broadway, Maumee.



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