Loading…
Wednesday, October 22, 2014
Current Weather
Loading Current Weather....
Published: Monday, 3/17/2014 - Updated: 7 months ago

Restaurant Inspections: 3-17

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

Violations:

Inverness Club - Clubhouse, 4601 Dorr, inspected Feb. 26. Several unlabeled spray bottles in various areas. Spray bottles must be labeled to prevent cross contamination. Inspector: Karen Ash.

Classic Lounge, 2224 Nebraska, inspected Feb. 26. No date labeling on cut tomato and bread pudding. Open and prepared time/​temperature control for safety food items must be dated if not used in 24 hours. The day the food is opened is the first of the seven days. Inspector: Jennifer Gottschalk.

Yogurt U, 1440 Secor, inspected Feb. 25. No sanitizer bucket set up. A bucket of sanitizer shall be set up for hours of operation to sanitize food-contact surfaces. Corrected. No paper towels at hand sink. Hand sinks must be stocked at all times with hand soap, paper towels, and hot/​cold running water for proper hand washing. Inspector: Gottschalk.

Dino’s Family Restaurant, 129 Golden Gate Shopping, Maumee, inspected Feb. 25. Found time/​temperature control for safety food at 55 degrees in Randell case, and coleslaw at 43 degrees in under-counter cooler in waitstaff area. Food must be held at 41 degrees or lower to prevent bacteria growth. Food in Randell cooler discarded. Inspector: Gottschalk.

Monroe Carryout, 2839 Monroe, inspected Feb. 11. Unlabeled, portioned cups of ice for sale. Product must be properly labeled to include product name, weight, and facility information. Repeat violation. Light shields missing on lights in food-prep area and in walk-in cooler with milk and eggs. Coolers require lights with covers or use of shatter-proof light bulbs. Repeat violation. Eggs stored improperly in reach-in cooler. Eggs must always be stored on bottom shelf to prevent cross contamination. Inspector: Kerry Stanley.

Kroger, 4533 Monroe, inspected Feb. 24. Out-of-date baby food on sales shelf. Out-of-date baby food must be removed from sale. Employee to review dates on baby food. Practice first-in, first-out rule. Inspector: Gottschalk.

Gradkowski’s Sports Concepts LLC, 1440 Secor, inspected Feb. 21. Time/​temperature control for safety food above 41 degrees in pizza prep-top cooler. Food must be held at 41 degrees or lower to prevent bacteria growth. Food held over 45 degrees in cooler discarded. Inspector: Gottschalk.

Rice Blvd, 1440 Secor, inspected Feb. 21. Yakisuba sauce open on dry stock shelf. Label states sauce must be refrigerated after opening. Sauce was discarded. Read labels to ensure food is stored correctly. Inspector: Gottschalk.

Jimmy Johns, 1440 Secor, inspected Feb. 21. Found time/​temperature control for safety food holding above 41 degrees in top sections of prep-top coolers. Food containers were too full to allow product to remain at safe temperature to prevent bacteria growth. Do not stock containers in prep-top cooler. Cold holding of food must be 41 degrees or lower to prevent bacteria growth. Inspector: Gottschalk.

Jo Jo’s Pizzeria, 4336 Monroe, inspected Feb. 20. Bowl of noodles in top section of prep-top cooler at 48 degrees. Bowl not in space to maintain food at 41 degrees or lower. Food must be held cold at 41 degrees or lower to prevent bacteria growth. Each container must have its own space in top section of cooler to maintain cold. Corrected. Inspector: Gottschalk.

Sylvania Tam-O-Shanter, Inc., - Snack Bar, 7060 Sylvania, Sylvania, inspected Feb. 19. Unlabeled chemical spray bottle by hand sink. Chemical spray bottles must be properly labeled to allow users to know contents. Store chemicals in one area, away from food and food-contact items, to protect from cross contamination. No date label on open hot dogs. Open and prepared time/​temperature control for safety food items must be properly date labeled to allow users to know when they must be discarded. The day food is opened/​prepared is first of seven days. Open can of cheese sauce in one-door True cooler. This [facility] does not have a license to cool and reheat the cheese, nor does the facility have a can nacho cheese warmer; it has a bag nacho cheese warmer. Food may not be stored in an open can. Once can of food is opened, it must be stored in an NSF-approved container with a lid and date. (Cheese determined to have been left behind by a team mom.) Used disposable gloves in container with buns next to hot-dog bun container. Disposable gloves are a one-time-use item. Employees must wash hands prior to placing gloves on and then throw them away after each [use]. Gloves are used to handle ready-to-eat food items to protect from cross contamination. Inspector: Gottschalk.

Heartland Holly Glen, 4293 Monroe, inspected Feb. 20. Kitchen hand sink faucet is broken. Part was order and expected in on day of inspection. Hand sinks must be in operation for proper hand washing, which is very important in preventing cross contamination. Open teriyaki sauce in dry stock room. Label states sauce must be refrigerated after opening. Sauce discarded. Improper cooling of food with lid on container. When cooling food items, cool uncovered in walk-in cooler to allow heat to escape. Cool food from 135 to 70 degrees in two hours and from 70 to 41 degrees or colder within next four hours. Inspector: Gottschalk.

Seafood Restaurant, Inc., 5504 Alexis, Sylvania, inspected Feb. 19. Employees must wash hands and change gloves in between handling raw and ready-to-eat food to protect from cross contamination. Discussed proper hand washing and glove use. Make sure hands are washed in between handling dirty and clean dishes at dish washer. Inspector: Gottschalk.

Temple Congregation Shomer Emunim, 6453 Sylvania, Sylvania, inspected Feb. 19. Raw shell eggs stored over cheese in cooler. Store raw shell eggs on bottom shelf to protect from cross contamination. Follow proper food storage order in coolers. Inspector: Gottschalk.

Longhorn Steakhouse, 459 W. Dussel, Maumee, inspected Feb. 21. Unlabeled, filled spray bottle in use at grill area. Spray bottles must be labeled with contents’ names. Three-bay food-prep sink in use for meat and seafood does not have an air gap in its plumbing to prevent sewer backup into basin. Provide at least two-inch air gap in prep sink plumbing. Waitstaff use wax paper from inside bread drawer to handle bread, then put the wax paper back into the drawer for later use. Wax paper is a single-use item and must be discarded each time. Clean paper must be used each time food is handled. Inspector: Kelly Sattler.

The Original Gino’s Pizza, 449 W. Dussel, Maumee, inspected Feb. 21. Pizza prep-top cooler holding some food items above 41 degrees. Pizza toppings are 41-47 degrees. Food must be held cold at 41 degrees or lower at all times. Manager rearranged cooler as it appeared fan was blocked by large bags of cheese. Closely monitor cooler throughout the day to be sure temperature remains at 41 degrees or lower. Inspector: Sattler.

Applebee’s Neighborhood Grill & Bar, 531 W. Dussel, Maumee, inspected Feb. 24. Shredded cheese at 54 degrees and pico de gallo at 48 degrees out for preparation. Food must be held cold at 41 degrees or lower. Reduce amount of food out for prep at same time or provide cold-holding equipment so food holds at 41 degrees or lower. Ranch dressing sitting out at room temperature at prep-top cooler at 82 degrees. Product labeled Keep Refrigerated must be held cold under refrigeration at 41 degrees or lower. Product discarded. An unlabeled spray bottle in use at the grill. Spray bottles must be labeled with contents’ names. Inspector: Sattler.

Mediterranean Flavors, 5318 Heatherdowns, inspected Feb. 28. Wet wiping towels on counter tops and no sanitizer bucket set up. Set up a sanitizer bucket for all hours of operation to sanitize food-contact surfaces and keep wet towels in bucket when not in use to prevent bacteria growth. Corrected. Grape leaves in walk-in cooler not date marked. Ready-to-eat food shall be labeled with a date to prevent bacteria growth. Raw shell eggs stored above ready-to-eat food. Store raw eggs/​meats below ready-to-eat food to prevent cross contamination. Corrected. Inspector: Gillian Wilke.

Glass City Bar & Grill, 1705 Tollgate, Maumee, inspected Feb. 26. Bottle of degreaser stored on drain board with clean items. Designate an area for chemicals below or away from food and food-contact items. Inspector: Kerry Stanley.

Nutty’s Cabin, 4044 Monroe, inspected Feb. 19. Open container of cocktail sauce holding cold at 54 degrees in glass-door cooler not turned on during inspection. Product labeled Keep Refrigerated After Opening, so must be held cold at 41 degrees or lower. Sauce discarded. Inspector: Sattler.

Wendy’s, 4277 Monroe, inspected Feb. 19. Chocolate Frosty holding cold at 47 degrees in dispensing-freezer bin. This food and must be held cold at 41 degrees or lower at all times. Adjust or repair unit as needed. Quat sanitizer was too weak in wipe-cloth bucket at less than 150 ppm. Manager corrected. Dispenser line filled with air and not dispensing any chemical. After adjustment, quat dispensed properly at 200 ppm. Inspector: Sattler.

South End Grille, 5105 Glendale, inspected Feb. 20. Baked potatoes sitting on top of oven at 89 degrees. Food shall be held at 135 degrees or hotter to prevent bacteria growth. Potatoes discarded. Facility bar has only a three-bay sink, no hand sink. A hand-washing sink is essential in bar area for proper hand washing. Facility is looking to order a four-bay sink to replace existing sink. Raw chicken stored on dirty side of three-bay sink, and a cutting board set up for prepping food on clean side. Three-bay sink is strictly for ware washing. Prepare food in food-preparation sink and adjacent food prep tables to prevent contamination. Inspector: Wilke.

Scruples, 302 N. Detroit, inspected Feb. 26. Open containers of mixers labeled Keep Refrigerated After Opening sitting out of refrigeration. Food shall be held at 41 degrees or colder to prevent bacteria growth. Inspector: Wilke.

St. James Head Start, 860 Orchard, inspected Feb. 25. Pears with stickers on them and no prep sink in facility. Prep sink with a two-inch air gap must be installed for proper washing of produce, or produce must be delivered pre-washed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Inspector: Stacy Seger.

Degage, 301 River, Maumee, inspected Feb. 25. Buildup present inside ice machines. Clean and sanitize according to manufacturer’s specifications. Buildup present inside pop-gun holster behind bar. Clean and sanitize daily allowing to air dry before using. Unlabeled spray bottles in bar area. Label spray bottles with the contents’ common names to prevent chemical contamination. Inspector: Seger.

Stop & Go, 4870 N. Summit, inspected Feb. 24. Ice cream scoops stored in standing water. In-use utensils must be protected from contamination. In-use utensils may be stored in running water of sufficient velocity to flush particulates to drain. Corrected. Buildup present near slush machines’ dispensing areas. Clean and sanitize according to manufacturer’s specifications. Inspector: Stanley.

Panda Chinese Restaurant, 1531 W. Sylvania, inspected Feb. 24. Dust buildup in walk-in cooler fan and on ceiling around fan. Remove dust and debris to prevent airborne contamination of open food items. Food prep work occurring in three-bay sink. Prep work must be done in prep sink with two-inch air gap to prevent contamination. Dirty equipment throughout facility. 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-contact surfaces of equipment shall be kept free of accumulated dust, dirt, food residue, and other debris. Grease and dirt buildup on floors and walls. Floors and walls must be free of excess dirt and debris. Inspector: Seger.

Ray’s Mini Mart, Inc., 1201 Dorr, inspected Feb. 24. Bags of candies from a bulk supply broken down into small bags. Food must have a food label with a common name, ingredients statement, responsibly statement, and net weight. Remove bags of candy from sale. Inspector: Wilke.

WEI WEI Restaurant, 1202 N. Reynolds, inspected Feb. 20. Raw meat and eggs stored directly over ready-to-eat food. To prevent cross contamination, store raw meats below ready-to-eat foods in prep cooler and walk-in cooler. Open personal drink stored directly over prep-top cooler. To prevent contamination, store personal drinks away from or below food areas and always cover drink with a lid. Inspector: Kelly Cipiti.

Lido Lanes LLC, 865 South, inspected Feb. 20. No hand soap available at hand sink. To ensure proper hand washing, always have a supply of hand soap. Food handling can not take place without first properly washing hands. Person in charge will go to a store to buy hand soap. Raw chicken in cooler at 50 degrees. Chicken had been sitting out to thaw; this is not acceptable. Thaw inside cooler or provide a prep sink and place under cold running water to thaw. Monitor food temperature to maintain below 41 degrees. Food must have a seven-day discard date. Day One is the day the product is opened, altered, or prepared. Raw meats stored directly over ready-to-eat food. To prevent cross contamination, store raw meats below ready-to-eat food. Inspector: Cipiti.

Church’s Chicken, 1102 South, inspected Feb. 10. No sanitizer set up and sanitizer dispenser is not functioning properly. Repair dispenser and plumbing. Sanitizer manually set up during inspection. Maintain supply of sanitizer during hours of operation. Severe ice buildup present in walk-in freezer. Discard any food items that have come in direct contact with this ice. Service freezer and repair to prevent ice presence. Inspector: Cipiti.

El Tipico Taco, 1444 South, inspected Feb. 19. Dish machine in use without any sanitizer hooked up; the bucket was empty and backup supply not available. Manually wash all wares in three-bay sink until sanitizer is available for dish machine. Three-bay sink set up properly. Use provided chlorine test kit to verify concentration throughout the day. Container of beans marked 2/​11 held in walk-in cooler. This is past maximum seven-day holding period. Beans discarded. Monitor dates closely and discard food as necessary. Inspector: Cipiti.

Rocky’s Student Lounge, 2801 W. Bancroft, inspected Feb. 20. Grilled chicken breast holding below 135 degrees. Food shall be held at 135 degrees or hotter to prevent bacteria growth. Chicken breast discarded. Inspector: Wilke.

 

Recently inspected restaurants with no violations:

St. Pius X School, 2950 Ilger.

Mango Treem, 217 S. Reynolds.

Wernert Elementary School, 5050 Douglas.

Madison Avenue School of Arts, 1511 Madison.

Wayne Trail School, 1147 Seventh, Maumee.

Maumee High School, 1147 Saco, Maumee.

Club Irie Lounge, 1609 W. Bancroft.

Mayfair Harbor Behavioral School, 617 Western.

Peacock Cafe, 2007 Monroe.

Robinson Jr. High School, 1075 Horace.

Northpointe Middle School, 540 Independence.

Barnes & Noble at University of Toledo, 1430 Secor.

Java City - Rocket Hall, 1458 Secor.

Stewart Elementary School, 707 Avondale.

Clara J’s @219, 219 W. Wayne, Maumee.

Fort Miami Elementary School, 2501 River, Maumee.



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Related stories