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Friday, October 24, 2014
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Published: Monday, 2/24/2014 - Updated: 8 months ago

Restaurant Inspections: 2-24

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

Violations:

Hollywood Casino Toledo - Buffet & Main, 777 Hollywood, inspected Feb. 4. Employee beverage stored on top of dry ingredient containers. Employee beverages must be stored to protect food and clean items/​surfaces from contamination. Corrected. Cooked ribs in True heated cabinet below 135 degrees. To limit bacteria growth, food items in hot holding must maintain 135 degrees or above. Sour cream and roasted red peppers in expo cooler above 41 degrees. To limit bacteria growth, food items in cold holding must maintain 41 degrees or below. Inspector: Kerry Stanley.

O.K. Wok, 3165 Navarre, Oregon, inspected Jan. 27. Food stored uncovered and food stored with containers from one item touching food in the item below. Food should be covered, and do not nestle containers so that they are in other food, which can lead to cross-contamination. Eggs stored with vegetables. Raw eggs should be stored below ready-to-eat food to prevent cross-contamination. Eggs cold holding at 49 degrees. Food must be cold held below 41 degrees to prevent bacteria growth. Food stored on floor in walk-in cooler. Food must be stored six inches off ground to prevent contamination. Inspector: Nathan Fries.

Kroger, 3301 Navarre, Oregon, inspected Jan. 29. Improper storage order in meat department. Practice proper storage order. Whole meats should be stored above ground meats, and raw poultry and eggs on the bottom, to prevent cross-contamination. Corrected. Inspector: Fries.

Soccer Centre, 1620 W. Marketplace, Maumee, inspected Jan. 31. Hot dogs and sausage dogs with no date mark. Food must have a seven-day discard date. Day One is the day product is opened, altered, or prepared. Inspector: Stacy Seger.

The Hotel at University of Toledo Medical Center, 3100 Glendale, inspected Feb. 3. Dish machine not reaching 180 degrees on final rinse. Chief engineer for facility is already working on fixing machine. Use three-bay sink until dish machine is repaired. Inspector: Gillian Wilke.

Subway, 2925 Glendale, inspected Jan. 29. Low flow of water at back hand sink. Water leaks from faucet once turned on and faucet is loose. Sink is not sealed to wall. No hand soap is available at sink. Make necessary repairs to faucet and always stock with hand soap to ensure proper hand washing. Employees eating on a work table holding supplies inside cabinet in back kitchen. Eating in kitchen is not acceptable. Designate a separate area outside of kitchen to eat. Never use a work table used to hold supplies to eat on. Inspector: Kelly Cipiti.

True North Shell, 1031 S. Reynolds. Inspected Jan. 29. Hot dogs and tornados holding below 135 degrees on roller - 120 to 131 degrees. Log not filled out to indicate when food will be ready to serve. Discard tems. Open containers of tornados were not marked with a date. To determine when to discard food, mark with a date not to exceed seven total days. Hand sink blocked with boxes directly in front. Relocate items from in front of hand sink to ensure proper hand washing. Proper setup of three-bay sink not achieved. Sanitizer available in spray bottle. 1) Warm soapy water in first sink for washing. 2) Warm plain water in second sink for rinsing. 3) Warm (70 degrees) water with sanitizer in third sink for sanitizing - 200 ppm quat. Person in charge must demonstrate knowledge of food safely rules. Proper temperatures, proper sanitizing, etc. More training is required. Inspector: Cipiti.

Moosehead Grill, 5133 Telegraph, inspected Jan. 31. Chemical spray bottles stored on counter with straws at the bar. Designate an area for chemicals below or away from food and food-contact items. Inspector: Stanley.

Outback Steakhouse, 401 W. Dussel, Maumee, inspected Feb, 3. Cooked rice, vegetables, and pasta sitting out at room temperature, and cooler by fryer holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Inspector: Wilke.

Smokey Bones Bar & Fire Grill, 512 W. Dussel, Maumee, inspected Feb. 7. Cole slaw at front expo area holding cold at 49 degrees. Other foods in cooler are holding at proper temperature of 41 degrees or lower. Manager stated that this item may be getting warm due to a heating element above it for hot foods. Rearrange, cover, or adjust this cooler as needed so that food holds cold at 41 degrees or lower. Inspector: Kelly Sattler.

Sautter’s Food Center, 5519 S. Main, Sylvania, inspected Jan. 29. Improper labeling on Sautter homemade coney sauce. Ingredients list for Worcestershire sauce is not expanded. Ingredients breakdown for Worcestershire sauce must be included for customers’ knowledge. Inspector: Jennifer Gottschalk.

Ebeid Hospice Residence, 5340 Harroun, Sylvania, inspected Feb. 6. No gloves available for use when handling ready-to-eat fruit. Ready-to-eat food must be handled with gloves, a utensil, or deli paper to protect from cross-contamination. Corrected. Inspector: Gottschalk.

Valley Services Inc., 2121 Garden, inspected Feb. 7. Dish machine not reaching 180 degrees on final rinse — only reaching 147 degrees. High-temperature dish machine must reach 180 degrees on final rinse to sanitize properly. Contact Hobart to repair dish machine and use three-bay sink for sanitizing until machine works properly. Inspector: Wilke.

Wendy’s, 5166 Airport, inspected Feb. 6. Quat sanitizer in bucket is low. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Bucket of chlorine prepared to 100 ppm. Tray stored in front hand sink. Keep hand sinks clear and accessible to promote frequent and proper hand washing. Inspector: Wilke.

Joe & Milo’s Carry Out, 2115 Navarre, inspected Feb. 7. Eggs stored above ready-to-eat food. Raw eggs must be stored below ready-to-eat food to prevent cross-contamination. Corrected. Shredded pork from an unapproved source. Food must come from an approved source to be sold in a retail food establishment. Pork removed from sale. Inspector: Fries.

German-American Festival Society, 3624 Seaman, Oregon, inspected Feb. 7. Sausage hot holding below 135 degrees. Food must be hot held above 135 degrees to prevent harmful organism growth. Food discarded. Inspector: Fries.

Toledo Sports Center, 1516 Starr, inspected Feb. 6. Facility does not have a prep sink and therefore may not use unwashed cut tomatoes and cut lettuce. Prep sink must be installed or produce must be prewashed to prevent possible contamination. Food with missing date marks or incorrectly marked. Food once opened or prepared must be marked with a seven-day date mark and used or discarded by that date to prevent growth of harmful organisms. Inspector: Fries.

China One Buffet, 3040 Navarre, Oregon, inspected Feb. 4. Raw chicken stored above cooked chicken in walk-in cooler. Practice proper storage order. Raw chicken must be placed below other food to prevent cross-contamination. Container of food stored on walk-in cooler floor. Food must be stored six inches off ground to prevent cross-contamination. Inspector: Fries.

Golden Corral, 5730 Opportunity, inspected Feb. 4. Equipment and surfaces unclean. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. Food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Non-food-contact surfaces of equipment shall be kept free of accumulated dust, dirt, food residue, and other debris. Light shield in walk-in cooler broken. Lights must be properly shielded to prevent physical contamination should a bulb break. Replace light shield. Inspector: Seger.

Club Chablis, 5405 N. Detroit, inspected Feb. 26. Chemical spray bottles stored above cups in back storage room. To prevent chemical contamination, store chemicals below or away from food and food-contact items. Inspector: Stanley.

Glass City Showgirls, 159 Matzinger, inspected Feb. 6. Buildup present in ice machine. Clean and sanitize according to manufacturer’s specifications. General cleaning needed in men’s bathrooms. Areas must be cleaned routinely. Inspector: Stanley.

QQ Kitchen, 3324 Secor, inspected Feb. 6. Tofu 50 degrees in prep-top cooler. Tofu is a food and must be held cold at 41 degrees or lower. Tofu stored next to shrimp that was cooling. Cooler adjusted. Do not cool foods in prep-top cooler. Cool food properly in walk-in cooler to 41 degrees or lower before placing in prep-top to avoid warming food nearby. Inspector: Sattler.

Buffalo Wild Wings Grill & Bar, 425 W. Dussel, Maumee, inspected Feb. 7. Cheese and cut lettuce being portioned sitting out at 46 to 47 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. When portioning, use small amounts and keep food on ice or in a refrigerated unit. Quat sanitizer low in kitchen and high in bar bucket. Maintain quat sanitizer at 200 ppm to safely sanitize. Corrected. Kitchen hand sink not accessible -- blocked by trash can and sanitizer/​soap bucket. Also, food stored below paper-towel dispenser. Keep hand sink easily accessible and relocate food to avoid dripping onto it when reaching for a towel. Inspector: Wilke.

Waffle House, 2454 S. Reynolds, inspected Feb. 7. During hours of operation, facility must have a designated person in charge with knowledge of food safety and proper sanitation. Food handlers with artificial nails working with exposed food items. Food handlers with artificial nails or fingernail polish must wear gloves when working with exposed food items to prevent contamination. A food handler making bare-hand contact with toast. To prevent cross-contamination, no bare-hand contact is permitted with ready-to-eat items. Food handlers are required to wear gloves, use tongs, deli paper, etc. to prevent bare hand-contact. Raw ground beef stored above raw beef steaks in cooler near grill. To prevent cross-contamination, raw meats are required to be stored according to required cooking temperatures. A covered container of chili cooling in an ice bath in three-bay sink. To limit bacteria growth, food items must be left vented or uncovered until 41 degrees or lower. Covering prolongs cooling. Wipe-cloth bucket at less than 50 ppm chlorine. To properly store damp/​soiled cloths and to properly sanitize surfaces, wipe bucket must be at 100 ppm chlorine. Change more frequently. High-temperature dish machine not reaching a minimum of 180 degrees during rinse cycle. High-temperature dish machine is required to reach a minimum of 180 degrees during the rinse cycle to properly sanitize. Facility may not use dish machine until ability to rinse at proper temperature is verified. Facility must manually ware wash in three-bay sink until machine is repaired and verified. Buildup present inside ice machine. Clean and sanitize according to manufacturer’s specifications. Chemical bottle stored on shelf with boxes of forks. Clean items must be protected from contamination. Store chemicals in a designated area below or away from food and food-contact items. Uncovered bait stations under shelving in the dry storage room. Pesticides must be applied by a licensed applicator. Bait stations must be enclosed and tamper-resistant. Dead cockroaches under shelving in dry-storage room. Contact licensed pest-control service to address pest issue. Keep pest-control invoices at facility for health department review. Inspector: Stanley.

Flower Hospital - Main Kitchen, Lower Level, 5200 Harroun, Sylvania, inspected Feb. 6. Food cooling covered in walk-in cooler. Cooling food items must be cooled uncovered or vented to allow heat to escape. Corrected. Follow proper cooling procedures and monitor both time and temperature of cooling food items. Quat sanitizer tested low in several buckets in cooks’ area of kitchen. Quat sanitizer should test at 200 ppm in wiping-cloth buckets. Use quat test kit to check sanitizer concentration and change as needed. Corrected. Pizza under heat lamp without sneeze guard while waiting for pizza warmer to be repaired. Open food available for customers’ self-service must be protected from contamination. Pizza moved to behind counter to allow employees to hand food to customers, protecting it from cross-contamination. Cheese on ice at 50 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Keep cheese in prep-top cooler on line to maintain at 41 degrees or lower or in under-counter cooler. Inspector: Gottschalk.

Flower Hospital Coffee Shop, 5200 Harroun, Sylvania, inspected Feb. 6. Whole apples out on front counter without sneeze guard or utensil. Place apples under sneeze guard and provide tongs or deli paper for customers’ use to protect the apples from cross-contamination. Apples may be wrapped if a sneeze guard is not provided. Apples can be placed behind the counter and handed to customers by employees wearing gloves or using a utensil. Found pan of cheese on ice by French onion soup at 43 degrees. Keep cheese in under-counter cooler and bring out when ordered. Cheese is a time/​temperature control for safety food item and must be held cold at 41 degrees or lower to prevent bacteria growth. Inspector: Gottschalk.

21 West Lounge, 5605 Alexis, Sylvania, inspected Jan. 29. Buildup on ice-drop area and inside ice machine. Shut down ice machine and have a company clean and sanitize it. Place ice machine on regular cleaning and sanitation schedule. Cooler with stagnant water and mold growth. Cooler must be self-draining if ice will be used. Cooler must empty into a drain with a two-inch air gap to create back flow. Empty, clean, and remove this cooler from use. Cooler may not empty into a bucket. Inspector: Gottschalk.

Toledo Islamic Academy, 5225 W. Alexis, Sylvania, inspected Feb. 4. Chicken nuggets dropped off in Cambro unit to facility at 117 to 118 degrees. Time/​temperature control for safety food must be hot held at 135 degrees or higher. Club 300 employee contacted his manager and new chicken nuggets will be delivered. When transporting food, it must be held at hot temperatures of 135 degrees or higher or cold temperatures at 41 degrees or lower to prevent bacteria growth. Inspector: Gottschalk.

The Hungry I, 6060 Renaissance Place, inspected Feb. 4. Meat sauce at 46 to 45 degrees from previous night cooling in deep pans in walk-in cooler. When cooling, place food in a shallow pan (2 inches deep) to allow heat to escape. Always cool food from 135 to 70 degrees in two hours and 70 to 41 degrees in additional four hours. Monitor both time and temperature of cooling food. Two pans of sauce discarded. Open bottle of lemon juice on cooking line. Bottle label states to refrigerate after opening. Lemon juice discarded. Read labels for proper storage of products. Found time/​temperature control for safety foods above 41 degrees in right side of the drawer cooler: chicken 48 degrees, sausage 47 degrees, salmon 45 degrees, and pasta 46, 47, and 48 degrees. Cold holding of food must be held at 41 degrees or lower to prevent bacteria growth. Food discarded. Butane containers for torch on top of dessert toppings and on top of microwave. Store chemicals below and away from food and food-contact items to protect from cross-contamination. Corrected. Container of sliced salami dated 1/​15. Use seven-day discard date for open and prepared food items. The day food is opened or prepared is Day One. Pan of salami discarded. Inspector: Gottschalk.

Sofo Foods, 5400 Monroe, inspected Jan. 29. No ingredients label available for the grated Stella parmesan cheese. Prepackaged products in sales area must be properly labeled to allow customers to know contents. Provide proper ingredients lists for prepackaged breads. Ingredients list must be in descending order by weight. Prepackaged items may not be sold if product does not have a proper label. Under-counter dish machine tested at 0 ppm for chlorine. Contact dish machine company to repair unit. Dish machine should test at 50 to 100 ppm for chlorine sanitizer. Wash dishes in three-bay sink until machine is repaired. Inspector: Gottschalk.

Meijer, 1391 Conant, Maumee, inspected Feb. 7. Cheddar cheese labeled Keep Refrigerated stored out at room temperature as Cheese of the Month. This food must be held cold at 41 degrees or lower. Operator moved cheese to a cooler as it had just been put out for display. Raw chicken wings stored above cooked meatloaf in two-door cooler. To prevent cross-contamination, store raw meat, poultry, and seafood separate from or below ready-to-eat food. Three-bay sink in produce department being used for food prep. No proper food-prep sink available for washing produce items. Install an air-gapped food-prep sink. Three-bay sink is air-gapped, but it may not be used for both dish washing and food prep. If three-bay sink is designated as a prep sink, all dish washing must be done in a different department and sink must be properly labeled for food prep only. Fish also being prepped in three-bay sink in meat department. Inspector: Sattler.

Mama C’s Donuts, 915 Conant, Maumee, inspected Feb. 7. No sanitizer detected in wipe-cloth bucket. Change out sanitizer bucket as often as needed to maintain quat sanitizer at 200 ppm or chlorine bleach sanitizer at 50 to 100 ppm . Sanitizer bucket stored in hand-washing sink. Hand sink must be kept clear and accessible for hand washing. Inspector: Sattler.

Schmucker’s Restaurant, Inc., 2103 N. Reynolds, inspected Feb. 7. Egg crates being saved and used to stack on food items including ground beef. To prevent cross-contamination, do not reused egg crates for food use. Store in an area away from food or food-contact surfaces. Cut lettuce and two egg cartons sitting out at room temperature. These items are considered time/​temperature control for safety food and must be kept under cold holding at 41 degrees or follow time in lieu of temperature procedures. Have written plan in place if choosing to use time to limit bacteria growth. Plan must be written out and made available when asked. Include the name of each food item to be time-tracked. Each item must be marked with a four-hour time limit and must be discarded if any remains after four hours. Improper cooling methods: soup and gravy sitting out on counter at 80 to 90 degrees. Manager stated its gets poured into a bucket and placed inside walk-in cooler. Once food reaches 135 degrees, begin an active cooling method: shallow pans, ice wands, ice baths, or freezer. Do not place food in a deep container and place in walk-in cooler to cool. Buildup inside ice machine. Clean and sanitize inside surfaces of ice machine regularly to limit bacteria or mold growth. Buildup on fan guards in pie case. Properly clean surfaces to prevent contamination. Inspector: Cipiti.

Wei Wei Restaurant, 1202 N. Reynolds, inspected Feb. 6. Hot water not available at kitchen hand sink. Sink blocked from use with items stored directly in front of it. No working soap dispenser; soap available in bulk squeeze bottle. Significant buildup on paper-towel dispenser. To ensure proper hand washing, store no items in front of hand sink, which should always be accessible for proper hand washing. Wash this area and maintain in good condition. Stock hand-soap dispenser and clean paper-towel dispenser. Hand washing must occur throughout food-handling tasks. Corrected. Chicken sitting out at 48 degrees, discard. Hold hot at 135 degrees or above or properly cool down and hold cold at 41 degrees to prevent bacteria growth. Never have food sitting out at room temperature. Raw chicken and eggs stored directly over ready-to-eat food. To prevent cross-contamination, store raw meats below ready-to-eat foods in the prep cooler and walk-in cooler. No date marks observed on food. To monitor food rotation and determine discard dates to limit bacteria growth, date-mark all required foods. An open personal drink stored directly over prep-top cooler. To prevent contamination, store personal drinks away from or below food areas and always cover drinks with lids. Inspector: Cipiti.

 

Recently inspected restaurants with no violations:

Biggby Coffee, 5577 Monroe, Sylvania.

The Bluebird Cafe, 1710 Woodville.

Beverly Elementary School, 3548 S. Detroit.

Subway, 5903 Weckerly, Whitehouse.

Sportsman Cafe, 1025 Starr.

Lascola Italian Grill, 5375 Airport.

Sylvania Community Services, Inc., 4747 N. Holland-Sylvania, Sylvania.

We Are Ribs & Seafood, 21 Wenz.

Olney Market, 1950 N. Stadium, Oregon.

YMCA Child Care at Starr, 3230 Starr, Oregon.

Ida’s Catering, LLC, 4425 Bennett.

Team Toledo Ice House, 1258 W. Alexis.

Reynolds Reception Hall, 419 N. Reynolds.



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