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Tuesday, September 30, 2014
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Published: Monday, 4/14/2014 - Updated: 5 months ago

Restaurant Inspections: 4-14

Recentl reports of Lucas County food-service operations

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

Violations:

Star Diner II, 457 W. Dussel, Maumee, inspected March 26. Raw shell eggs out at room temperature at 61 degrees, and french toast batter out at room temperature at 57 degrees. These foods must be held cold under refrigeration. Raw shell eggs must be held cold at 45 degrees or lower and other food at 41 degrees or lower. Food discarded. Cooked hash browns holding hot on grill at 97 to 102 degrees. Cooked potatoes must be held hot at 135 degrees or higher. Operator stated hash browns were brought out about 20 minutes prior to inspection, so hash browns were heated to 165 degrees. Inspector: Kelly Sattler.

Yang’s Gourmet House, 4446 Heatherdowns, inspected April 2. Several items sitting out at room temperature. Food shall be held at 41 degrees or lower or 135 degrees or higher to prevent bacteria growth. Make sure to keep cold food in cooler or held cold on ice to maintain 41 degrees. Egg rolls that were cooling shall begin actively cooling in walk-in cooler once they hit 135 degrees. Wet wiping towel stored on counter by wok. Store wet towels, not in use, in sanitizer bucket to prevent bacteria growth. Inspector: Gillian Wilke.

Rudy’s Hot Dog, 4747 Glendale, inspected March 31. Facility does not have a food-preparation sink for washing produce. Provide an air gap on the two-bay sink plumbing to prevent contamination from potential back flow. No date marks on food in walk-in cooler. Provide a date mark on ready-to-eat food held over 24 hours to prevent bacteria growth. Hot dogs sitting out of refrigeration at 52 degrees and Taylor soft-serve freezer holding soft-serve at 44-48 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Contact repair service to fix freezer. Inspector: Wilke.

Bowsher High School, 2200 Arlington, inspected April 7. Chicken tenders in hot box and chicken sandwiches in hot-holding unit holding below 135 degrees. Food shall be held at 135 degrees or higher to prevent bacteria growth. Hot-holding ambient air temperature 150 degrees. Suggest keeping case lids on to keep closed. Potato salad in cold-holding unit holding above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature colder and keep its lids on. Inspector: Wilke.

Comfort Inn West, 1526 S. Reynolds, Maumee, inspected April 2. Cream cheese in freezeable cold-holding container at 53 degrees. Cream cheese is a food and must be held cold at 41 degrees or lower. If container cannot maintain food at proper temperature, it will be required to be replaced with commercial refrigeration. Two-door cooler holding food at 43 to 44 degrees. Adjust or repair cooler as needed to maintain food at 41 degrees or lower at all times. No sanitizer bucket set up with food preparation under way. Sanitizer bucket with correct concentration of sanitizer must be set up prior to food prep. Food-prep surfaces must be cleaned and sanitized before and during work. Hand-washing sink full of dishes. Hand sink must be kept clear and accessible for hand washing and may not be used for storage or any other purpose. Apples offered for service but there is no food-prep sink for washing produce. A food-prep sink with a two-inch air gap must be installed, or only prewashed produce may be served. If serving prewashed produce, provide invoice or proof that apples have been washed. Inspector: Sattler.

Nick’s Cafe, 2516 S. Reynolds, inspected April 2. Raw shell eggs held out at room temperature at 77 degrees. Raw shell eggs must be held cold under refrigeration at 45 degrees or lower. Store eggs in a cooler to maintain proper temperature. Food-prep sink directly connected to plumbing system. At least a two-inch air gap is required on food-prep sink plumbing to prevent back flow. No date marking practices in place. Refrigerated ready-to-eat food must be date marked when prepared or manufacturer’s packaging is opened. Food may be held up to seven days at 41 degrees or lower.

Centre Court Lounge, 5929 Heatherdowns, inspected April 2. Mop sink in kitchen is completely filled with items and unable to be used. Keep mop sink clear and accessible. Chili at 47 degrees in reach-in cooler. Food must be held cold at 41 degrees or lower at all times. Limit amount of time that chili is out during lunch and other busy items. Inspector: Sattler.

East of Chicago Pizza Co., 5345 Heatherdowns, inspected April 2. Salad bar in use but never turned on. Cheese, lettuce, tomatoes, and ranch dressing are foods and must be held cold under refrigeration. Items discarded and salad bar turned on. No sanitizer bucket set up. Bucket with correct sanitizer concentration must be set up. Food-prep surfaces must be cleaned and sanitized before working and periodically during work. Corrected. Wet wiping towels out on work surfaces. Store wet wiping towels in sanitizer between uses to prevent bacteria growth. No soap or paper towels at kitchen hand-washing sink, and no soap available in women’s rest room. Hand-washing sinks must be stocked with soap and paper towels. Corrected. Inspector: Sattler.

Vito’s, 524 Main, inspect March 18. Sanitizer supply not set up. To ensure food-contact surfaces are sanitized and to store rags, always have a supply of sanitizer available. Once bucket is emptied, refill with fresh sanitizer. Food without proper date mark; chicken, tomatoes, etc. Mark required items with a date mark to determine discard date. Bag of breaded chicken left out on prep-top cooler cutting board at 47 degrees. Food items not correctly being worked with. Maintain food inside cooler until ready to work with it; do not leave out at room temperature unless actively prepping. Inspector: Kelly Cipiti.

BP/​Barney’s Convenience Mart, 3369 Navarre, Oregon, inspected April 4. Buildup on slush machine in dispensing area. Clean and sanitize according to manufacturer’s specifications. Sanitizer at auto-dispensing area empty and no backup supply available. Facility must maintain a supply of approved sanitizer. Chlorine bleach available and may be used at 50 to 100 ppm; provide chlorine test kit. Motor oil stored above cups in back storage area. Designate an area for chemicals below or away from all food and food-contact items. Inspector: Kerry Stanley.

Red Lobster, 1422 Reynolds, Maumee, inspected March 31. Strawberries for bar being washed at bar sinks. Produce must be washed in designated, air-gapped food-prep sink. After washing, store produce in a clean container, not original container. Inspector: Sattler.

Friendship Food Store, 1965 S. Byrne, inspected April 6. No mop sink available for proper waste water disposal. Install a mop sink. Hand sink needed for proper hand washing, then preparing coffee and cappuccino machines. Inspector: Sattler.

Max Mart, 310 W. Alexis, inspected April 4. Eggs stored improperly. Eggs must be stored on bottom shelf to prevent cross-contamination. Inspector: Stacy Seger.

Marco’s Pizza, 309 W. Alexis, inspected April 4. Spray bottles not clearly labeled. 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. Inspector: Seger.

Boston Market, 930 W. Alexis, inspected April 4. Missing light shield above cutting table. Lights must be properly shielded to prevent physical contamination should a bulb break. Inspector: Seger.

ABC Angel Care, 2259 S. Byrne, inspected March 28. Spray bottle of bleach water with no label. Label spray bottles with contents’ names. Chemicals and cleaning supplies stored above clean food-contact items in storage area. Store chemicals in designated area separate from or below food and food-contact items. Inspector: Seger.

Five Guys Burgers & Fries, 1398 Conant, Maumee, inspected March 28. Blanched french fries sitting out at room temperature at 78 degrees. Once cooked, potatoes are food and must be held hot at 135 degrees or higher or properly labeled for time in lieu of temperature. Company practice is to hold fries up to two hours before they must be discarded. Fries must be labeled or marked in some way to indicate either the time they were put out at room temperature or the time that they expire. Inspector: Sattler.

Marco’s Pizza, 201 Golden Gate, Maumee, inspected March 28. Sanitizer spray bottles stored above food on dry storage rack. To prevent contamination, chemicals must be stored separate from or below food and food-contact items. Inspector: Sattler.

Sam’s Diner, 578 W. Dussel, Maumee, inspected March 27. Chicken noodle soup in a covered container at 115 degrees in walk-in cooler. Food must be actively cooled to 41 degrees or lower before being covered for storage. Food must be cooled from 135 to 70 degrees in two hours, then to 41 degrees or lower in the next four hours. Soup uncovered and stirred for cooling. Operator stated soup was just made. Prep-top cooler holding food at 41 to 48 degrees in top portion. Adjust or repair cooler so food holds cold at 41 degrees or lower. No hot water available in women’s restroom. Restore hot water immediately. Hot water of at least 100 degrees must be available for proper hand washing. Inspector: Sattler.

Sebastiano’s Italiano, 4448 Heatherdowns, inspected March 28. Food handler grabbed rolls with bare hands. Ready-to-eat food shall be handled with a gloved hand or a utensil to prevent bare-hand contamination. Inspector: Wilke.

D & K Beverage, 1515 S. Byrne, inspected April 2. Raw bacon stored above ready-to-eat food. Store raw meats below ready-to-eat food to prevent contamination. Inspector: Wilke.

Christie Candies, 2002 Glendale, inspected April 3. No sanitizer bucket set up. A bucket of sanitizer shall be set up for all hours of operation to sanitize food-contact surfaces. Surfaces must be cleaned and sanitized every four hours to prevent bacteria growth. Inspector: Wilke.

Toledo Country Inn & Suites, 541 W. Dussel, Maumee, inspected March 26. Facility offering fresh apples and strawberries that do not come prewashed with no properly air-gapped food-prep sink to wash them in. Produce items must come in prewashed from supplier unless a food-prep sink with at least a two-inch air gap in its plumbing is installed. Inspector: Sattler.

Tony Packo’s Express, 530 Illinois, Maumee, inspected March 26. Sanitizer in wipe-cloth bucket too weak at less than 100 ppm. Change out sanitizer bucket as often as needed to maintain quat sanitizer at 200 ppm. Inspector: Sattler.

Chuggy’s Ice Cream & Deli, Inc., 921 Oakdale, inspected April 2. Chemicals stored with food-contact items. Designate an area for chemicals below or away from food and food-contact items. Corrected. Inspector: Stanley.

Burger King, 902 Phillips, inspected April 2. Equipment and coolers with food buildup. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. Food-contact surface of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of accumulated dust, dirt, food residue, and other debris. Clean and sanitize equipment more often to eliminate excess buildup. Dust buildup on exhaust vents and monitors above prep line. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean exhaust system and monitors to prevent contamination from falling dust and debris. Inspector: Seger.

The Dog House Pub & Grub, 4935 Lewis, inspected April 2. Bleach in wipe bucket in kitchen and at bar above 200 ppm. When using bleach, concentration must be between 50-100 ppm to prevent chemical poisoning/​chemical residue. Use test strips to verify concentration. Chemical spray bottles with no labels. 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 spray bottles. Inspector: Seger.

Your Healthy Habit LLC, 834 S. Wheeling, Oregon, inspected March 31. Wipe-cloth bucket at 0 ppm chlorine; change more frequently. Chlorine must be at 100 ppm in wipe-cloth bucket. Inspector: Stanley.

Marco’s Pizza, 2036 Woodville, Oregon, inspected March 31. Chemical spray bottles stored on shelving with food items. Designate an area for chemicals below or away from food and food-contact items. Inspector: Stanley.

Vito’s Pizza, 4035 Navarre, Oregon, inspected March 31. No wipe-cloth bucket set up and wipe cloths stored on work surfaces. During hours of operation, facility must have wipe-cloth bucket set up to properly store damp/​soiled cloths and to properly sanitize surfaces. Degreaser and chemical wipes stored on under-counter cooler in back prep area. Designate area for chemicals below or away for food and food-contact items. Inspector: Stanley.

 

Restaurants recently inspected with no violations:

Tony’s Farm Market, 5549 Lewis.

Valley View Learning Center, 5407 Lewis.

Maumee Valley Chocolate & Candy, 101 E. Wayne, Maumee.

Pauken Wine, 221 Golden Gate Shopping, Maumee.

Arlington Elementary, 707 Woodsdale.

Burger King, 1940 S. Byrne.

Georgette’s Grounds & Gifts, 311 Conant, Maumee.

St. Joseph’s Parish School, 112 W. Broadway, Maumee.

Still Delaney’s Lounge, 309 W. Alexis.

Cedar Creek Church, 2150 S. Byrne.

Arby’s, 2647 Navarre.

Imagination Station, 1 Discovery Way.

Tropical Smoothie Cafe, 1385 Conant, Maumee.



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