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Thursday, August 28, 2014
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Published: Monday, 4/28/2014 - Updated: 4 months ago

Restaurant Inspections: 4-28

Recently reports of Lucas County food-service operations

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

 

Violations:

Quizno’s, 5350 Airport, inspected April 17. The salami in the walk-in cooler was not marked with required seven-day date mark to prevent the growth of bacteria. The sandwich prep top cooler is holding some food above 41 degrees. Cold hold food 41 degrees or less to prevent the growth of bacteria. Adjust temperature and contact a licensed repair service if necessary. Repeat violation requires immediate attention. The salad prep top cooler is holding cut lettuce at 48 degrees. Discard lettuce. Cooler is not working and requires immediate service. Do not store any food in the cooler until it is repaired and reinspected. Repeat violation requires immediate attention. Inspector: Gillian Wilke.

Joe’s Pizza & Kitchen, 7410 Jerusalem, Oregon, inspected April 15. A pan of raw hamburgers stored above ready-to-eat food in the 1 door cooler. To prevent cross-contamination that can cause food borne illness, store raw meats and shell eggs below other food items. Build up inside the ice machine. Clean and sanitize according to the manufacturer’s specifications. Facility must increase the cleaning frequency for the ice machine. Repeat violation. The food handler making bare hand contact with tomatoes used in a ready-to-eat state to prevent a potential contamination. No bare hand contact is permitted with ready-to-eat food. Use gloves, tongs, scoops, etc. Any food handler with fingernail polish must always wear gloves when food handling. Inspector: Kerry Stanley.

American Table Family Restaurant, 846 S. Wheeling, Oregon, inspected April 16. An employee’s plate of food stored on a dry storage shelving unit food items. Designate an area for employees to eat away from food, food contact, and clean items to prevent contamination. Corrected. A food handler making bare hand contact with raisins while portioning into cups. To prevent a potential contamination, no bare hand contact is permitted with ready-to-eat food. Food handlers must handle ready-to-eat food with gloves, tongs, scoops, deli tissue, etc. Corrected. Damp/​soiled cloths stored on work surfaces in the kitchen. Store damp/​soiled cloths in sanitizer bucket. Corrected. Several soups and gravies not properly reheated to a minimum of 165 degrees before adding to hot holding. To destroy any potential bacteria growth that can cause food-borne illness, food items must be reheated to a minimum of 165 degrees within 2 hours over a direct heat source before adding to the steam table/​warmers. Corrected. Cooked sausage links under a heated lamp below 135 degrees. Hot hold at 135 degrees or above. The heated lamp may not be an effective heat source to maintain food items at 135 degrees or above. Corrected. Creamers on the table at room temperature; adhere to handling instructions for each product. If this facility would like to keep creamers at room temperature, a shelf stable product must be used that does not indicate that refrigeration is needed. Inspector: Stanley.

Tim Hortons, 2621 Navarre, Oregon, inspected April 16. Uncovered employee beverages on the main prep table in the kitchen area. Employee beverages must be covered and stored to protect food and clean items/​surfaces from contamination. Corrected. Cooked hash browns held beyond the 4-hour hold time. To limit the growth of bacteria that can cause food borne illness, food items approved to be held with time in lieu of temperature must be discarded at the designated 4-hour time. Monitor time closely. Corrected. The sanitizer in the 3-compartment sink and wipe cloth buckets at less than 200 ppm quat. Concentration must be 200 to 400 ppm. Corrected. Build up present in the dispensing areas of the beverage and creamer units. Clean and sanitize all areas daily. Nail polish remover stored on the main prep table in the back kitchen area and grill cleaner stored on the same shelf with tortilla strips. Designate area for chemicals below or away from food and food contact items to prevent chemical contamination. Corrected. Inspector: Stanley.

The Andersons Inc., 530 Illinois, Maumee, inspected April 16. One of the drawer coolers in the deli is holding chicken salad at 47 degrees. Food must be held cold at 41 degrees or lower. This cooler was adjusted and is now holding with an ambient temperature of 38 degrees. No ingredients on the apple oatmeal bread or one variety of cut fruit out for sale. Packaged food out for self service must have labels that includes a proper ingredient statement. Inspector: Kelly Sattler.

Maumee Elks, 137 W. Wayne, Maumee, inspected April 15. The 3-door cooler in the kitchen is holding food at 43 to 45 degrees. Food must be held cold at 41 degrees or lower. Adjust cooler as needed. Inspector: Sattler.

Martini & Nuzzi’s, 6023 Manley, Maumee, inspected April 15. Raw eggs and raw bacon stored above ready-to-eat food in the 2 door cooler. To prevent cross-contamination, store raw meats and eggs separate from or below ready-to-eat food and beverages. Inspector: Sattler.

Cafe Marie, 570 W. Dussel, Maumee, inspected April 15. Corned beef hash is sitting out at room temperature at 72 degrees and hollandaise sauce is sitting out at 57 degrees. These are time/​temperature controlled for safety food and must be held either cold at 41 degrees or lower or hot at 135 degrees or higher. Manager stated that these items will be stored under refrigeration from now on. The prep top cooler is holding food in the top and bottom portions cold at 43 to 45 degrees. Food must be held cold at 41 degrees or lower. Repair or adjust cooler. Inspector: Sattler.

Residence Inn, 1370 Arrowhead, Maumee, inspected April 11. Cream cheese is holding cold at 48 degree on ice. Hold such food at proper temperature. Corrected. Inspector: Sattler.

Hampton Inn, 1409 Reynolds, Maumee, inspected April 11. Cream cheese is holding cold on ice at 58 degrees. Cold hold at 41 degrees or lower. This facility offers several types of fresh fruit, including pineapple, apples, and berries, that requires washing. There is no air-gapped food prep sink available for this practice. A food prep sink with a 2-inch air gap must be installed or the sanitize compartment of the 3-bay sink must be air gapped in order to keep offering these items. Otherwise produce must come prewashed from an approved supplier and invoices must be kept. Inspector: Sattler.

Bangkok Kitchen, 582 Dussel, Maumee, inspected April 16. Raw sausage and raw shell eggs stored above ready-to-eat food. Store raw meats/​poultry below ready-to-eat food to prevent cross-contamination. Corrected. Garlic in oil sitting out at room temperature and bean sprouts on ice holding at 45 degrees. Food shall be held at 41 degrees or less to prevent the growth of bacteria. Refrigerate the garlic in oil and sprouts or place in an ice bath in which the ice completely surrounds the food. Inspector: Wilke.

Kroger, 2555 Glendale, inspected April 16. The product case is holding tofu at 45 degrees. Food shall be held at 41 degrees or less to prevent the growth of bacteria. Adjust cooler. Repeat violation. The shredded cheese in the bakery area is holding at 43 degrees rather than at 41 degrees. Adjust cooler. Opened salami in the deli is dated 4/​28 which is longer than seven days. Open or prepared, ready-to-eat food may only be held up to seven days to prevent the growth of bacteria. Proper documentation from a third-party testing agency stating the salami may be held over seven days must be available on site to allow for extending the date mark. Inspector: Wilke.

Happy Rose Buffet, 5335 Airport, inspected April 15. Walk-in cooler is holding above 41 degrees. Repair cooler and discard out of temperature food. Beef thawing at room temperature. Follow proper thawing procedures. Corrected immediately. Raw beef stored above cheese in the walk-in cooler. Store raw meats below ready-to-eat food that is held over 24 hours must be labeled with a date to prevent the growth of bacteria. Wet wiping towels stored on the wok station. Store wet towels in sanitizer bucket. Garlic in oil sitting out at room temperature. Cold hold at 41 degrees or less. Inspector: Wilke.

Orchard Villa, 2841 Munding, Oregon, inspected April 16. No wipe cloth buckets setup. During hours of operation the facility must have wipe cloth buckets setup to properly sanitize surfaces and to properly store damp/​soiled cloths. Corrected. Inspector: Stanley.

Subway, 7410 Jerusalem, Oregon, inspected April 15. Cooked egg patties thawing at room temperature. Follow proper thawing process. Auto-dispensing sanitizer unit dispensing 400+ ppm. This product is safe on food contact surfaces at 150 to 400 ppm. Adjust unit. Facility is adding water to dilute to 150 to 400 ppm. Inspector: Stanley.

El Camino Real Maumee, 551 W. Dussel Dr., Maumee, inspected April 8. Bowls of salsa sitting out at room temperature at 60 degrees. Salsa is a food and must be held cold under refrigeration at 41 degree or lower. Discard out of temperature product and refrigerate salsa. The salsa cooler is holding salsa at 45 degrees at this time and has an ambient air temperature of 42 degrees. Adjust or repair this cooler so that salsa holds cold at 41 degrees or lower. Provide a thermometer for the inside of this cooler so that temperature can be monitored. No date marking on the bulk containers of queso dip in the walk-in cooler. Refrigerated, ready-to-eat food must be date marked if held longer than 24 hours. Food may be held up to 7 days at 41 or lower. Inspector: Sattler.

One Seagate, 1 Seagate, inspected April 11. A tray of raw shell eggs being stored directly over produce. To prevent cross-contamination, store raw shell eggs below ready-to-eat food. This was corrected. Inspector: Kelly Cipiti.

Rally’s, 3509 Airport, inspected April 21. Wet wiping towels stored on counter tops. Store wet towels not in use in the sanitizer bucket to prevent the growth of bacteria. Inspector: Wilke.

Bible Temple Day Care, 3327 Airport, inspected April 21. A wet towel on the 3 compartment sink and no sanitizer bucket setup. A bucket of sanitizer must be available for hours of operation to sanitize food contact surfaces and wet towels not in use must be stored in the bucket to prevent the growth of bacteria. Inspector: Wilke.

 

Recently inspected restaurants with no violations:

Maumee High School, 1147 Saco, Maumee.

YMCA Child Development Center of St. Charles, 2600 Navarre, Oregon.

Toys “R” US, 2333 S. Reynolds.

Pizza Hut, 124 Chestfield, Maumee.

Walgreens, 1910 S. Reynolds.

Papoo’s Coney Island, 10335 Waterville, Whitehouse



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