Recently released inspection reports of Lucas County food-service operations.
Granite City Food & Brewery, 2300 Village West, Maumee, inspected May 8. Found time/temperature control for safety food above 41 degrees in the prep top coolers on the line and in the right Silver King pizza prep cooler. Food must be maintained at 41 degrees or lower to prevent the growth of bacteria that could lead to a food-borne illness. Vacuum packaged fish thawed in the cooler in the package. Vacuum packaged fish may not be thawed in the package. Cut the package open to introduce oxygen into the package or remove the fish from the vacuum packaging prior to thawing. Improper cooling observed of soup from last night at 43 degrees in the walk-in cooler. Food must be cooled correctly from 135 to 70 degrees in 2 hours and from 70 to 41 degrees in additional 4 hours. Cool in small batches, uncovered. Monitor both temperature and time of cooling food. Corrected. Inspector: Jennifer Gottschalk.
Anthony Wayne High School, 5967 Finzel, Whitehouse, inspected May 8. Apples and open containers of salad dressing, mustard, and salsa out on the serving lines without covers or not under a sneeze guard. Open food must be protected from cross-contamination. Place apples under the sneeze guard. Place the salad dressings and salsa in the cold holding serving line. Provide a container with a lid and pump or a hinge lid to protect the mustard from contamination. Salads at 50 degrees on the cold serving lines on trays and prepackaged salads. Cut leafy greens must be held at 41 degrees or lower at all times to prevent the growth of bacteria. Do not place trays on top of the cold holding line. Prepackaged salads with chicken and bacon at 54 degrees on trays with ice packs sitting on the hot holding line. Cut leafy greens and chicken on the salad must be maintained cold at 41 degrees or lower. Equipment must be used as designed. Hot holding is to maintain hot food at 135 degrees or higher. Place the prepackaged salads in the cold serving line or place them in a cooler at lunch time. Monitor the temperature of the cooler because it is only designed to cold hold prepackaged, nonpotentially hazardous food items. Inspector: Gottschalk.
Cheers Sports Eatery, 7131 Orchard Centre, Holland, inspected May 6. No date label on open packages of hot dogs in the prep top cooler and walk in cooler and no date on container of lunch meat turkey. Open and prepared time/temperature control for safety food must be dated with the date open, the discard date or both. Proper dating allows employees to know when the food must be discarded. Cold hold food at 41 degrees or lower. Out-of-temperature food was discarded by the owner. Containers double stacked in the top section of the prep top cooler. Container of tomato (47.5 degrees) in the lettuce container. Food containers must have own spot in the top section of the prep top cooler to maintain proper temperature. Corrected. Inspector: Gottschalk.
IHOP, 6535 Airport, Holland, inspected May 6. Open chocolate syrup at room temperature. The bottle states keep refrigerated. The chocolate syrup was discarded. Read labels for proper storage rules. Inspector: Gottschalk.
Smedlap’s Smithy, 205 Farnsworth, Waterville, inspected May 5. Vacuum packaged fish thawed in the prep top cooler. Vacuum packaged fish must stay frozen. When thawing a vacuum packaged fish, cut the package to introduce oxygen back into the package. Do not thaw vacuum packaged fish without cutting the package open. Shell eggs stored above produce in the 1 door cooler. Store eggs on the bottom shelf to protect from cross-contamination. Corrected. Improper cooling of some food items. Chili and noddles cooling in the walk in cooler covered. Do not cover cooling food. Follow proper cooling procedures. The walk in cooler at 42 degrees and the beverage air cooler at 42 degrees with time/temperature control for safety food at 44-45 degrees. Food must be held at 41 degrees or lower to prevent the growth of bacteria that could lead to a food borne illness. Move food to a different cooler until this cooler can be adjusted. No food prep sink available. Facility is using the 3 compartment sink as the prep sink and all dishes will be washed in the dish machine. Install a proper air gap prep sink with an air gap of 2 inches to the sewer line (or) air gap the 3 compartment sink. Contact a licensed plumber to make the necessary adjustments. Inspector: Gottschalk.
Cinco De Mayo, 7011 Airport, Holland, inspected May 2. Found queso dip and sauce below 135 degrees in the steam table. Hot holding of time/temperature of control for safety food items must be held at 135 degrees or higher to prevent the growth of bacteria. The queso and sauce was reheated to 165 degrees. Adjust the temperature on the steam table. Found food above 41 degrees in the 3 door prep top cooler at the far end of the line. Found port at 54 degrees, shrimp 45 degrees, and chicken 47 degrees. Out of temperature food was discarded. Monitor temperature of both food and cooler with a calibrated food thermometer. Found diced ham at 72 degrees in the top section of the prep top cooler. Do not double pan food in the to section of the prep top cooler. Pans must fit the top section to maintain at 41 degrees or lower. Vacuum packaged fish thawing in the prep top cooler. Vacuum package fish must remain frozen. Cut the package open when the fish is removed from the freezer to thaw. Improper cooling for ground taco beef. Follow proper rules for cooling food items. Found full pans of ground beef cooling covered at 105.5 and 80 degrees. Corrected. Improper food storage order in the walk in cooler and pep top cooler. Raw shell eggs stored above lettuce, raw ground beef and whole cuts of meat in the same pan in the walk in cooler and raw beef above peppers in the prep top cooler. Follow proper food storage order to prevent cross-contamination. Do not store raw ground beef and whole cuts of meat in the same container. Corrected. Found beef burritos out at room temperature (88 degrees) waiting to be fried when ordered. Do not pre-roll burritos and leave them at room temperature. Food must be held hot at 135 degrees or higher or cold at 41 degrees or lower to prevent the growth of bacteria that could lead to a food-borne illness. Corrected. No date labeling on small containers of cheese sauce in the prep top cooler. Food that is prepared and held over 24 hours must be dated to allow employee to know when they must be discarded. The day the food is open/prepared is day 1 for a total of 7 days. Inspector: Gottschalk.
Ralphie’s Spring Meadows 2, 6609 Airport, Holland, inspected May 2. Found time/temperature control for safety food items at 43-35 degrees in the chicken prep top cooler. Food must be held cold at 41 degrees or lower to prevent the growth of bacteria. Inspector: Gottschalk.
Subway, 5141 S. Main, Sylvania, inspected April 25. Sanitizer wiping cloth bucket tested at 0 ppm. For quat sanitizer the concentration should test at 200 ppm. Use the test kit to check the concentration of sanitizer available and change as needed. Corrected. Boxes of food stored directly on the floor in the walk in cooler. Food and food contact items must be stored at least 6 inches off the floor to prevent cross-contamination. Corrected. Found time/temperature control for safety food items above 41 degrees in the prep cooler. Food must be held cold at 41 degrees or lower. The containers of chicken strips and steak were not overstocked. Place a lid on the pan or keep the lid closed when the facility is not busy to help maintain temperature. Three preportioned chicken boats and 1 steak boat discarded. Continue to monitor temperature with calibrated metal stem thermometer. Inspector: Gottschalk.
Papa John’s Pizza, 4024 N. Holland Sylvania, inspected April 25. Papa John’s sauce cups out at room temperature. The label on the sauce cups state keep refrigerated. The cups were discarded by management. Read labels for proper storage of each type of sauce, or dressing. If the sauce cups can stay out at room temperature, provide documentation. Until documentation is provided, the sauce cups must remain in the cooler at 41 degrees or lower. The Papa John’s chart does not state the sauce cups can be stored at room temperature. Repeat violation. One chemical spray bottle on the white shelf above food contact items. Store chemicals in one area away from food and food contact items to protect from cross-contamination. Corrected. Inspector: Gottschalk.
Ralphie’s Spring Meadows, 6609 Airport, Holland, inspected April 29. Found time/temperature control for safety food items at 54-63 degrees in the prep top cooler and 43-49 degrees in the under counter 2 door True cooler. Food must be held cold at 41 degrees or lower to prevent the growth of bacteria. Out of temperature food discarded at the time of inspection by manager. Inspector: Gottschalk.
Circle K, 1565 E. Alexis, inspected May 7. Build up inside drain tray of Polar pop machine. Equipment must be cleaned regularly to prevent bacteria build up. Open air display cooler holding at unsafe temperature. Food must be held at 41 degrees or below to limit the growth of bacteria that can cause a food borne illness. Food voluntarily discarded. Rear hand sink with no soap or hand towels. Hand sinks must be fully stocked with warm running water, soap and hand towels to ensure proper hand washing is being conducted. Inspector: Stacy Seger.
Rite Aid, 4869 N. Summit, inspected May 8. Two cans of outdated formula. Baby food/formula may not be sold past the expiration date. Inspector: Seger.
Recently inspected restaurants with no violations:
Crissey Elementary School, 4220 Geiser, Holland.
Menard’s, 1415 E. Alexis.
Meijer Gas Station, 1500 E. Alexis.
Brenner 75 Marine, 3840 N. Summit.
Denis Dogs & Burgers LLC, 4820 N. Summit.
Fritzie Freeze Inc, 5137 N. Summit.
Outskirts, 5038 Lewis.
My House Diner, 5042 Lewis.
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