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Wednesday, November 26, 2014
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Published: Monday, 6/30/2014 - Updated: 4 months ago

Restaurant Inspections: 6-30

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

Violations:

O.K. Wok, 3165 Navarre, Oregon, inspected June 24. Rice cooling at room temperature at 110 degrees. Cooked food shall be cooled from 135 to 70 degrees within two hours, then from 70 to 41 degrees within next hours to limit bacteria growth. Cool rice in walk-in [cooler] or freezer to stay within proper cooling times. Egg rolls 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 the ground to prevent contamination. Food stored uncovered and with containers from one item touching food in item below. Food should be covered, and do not nestle containers so they touch other food; this can lead to cross contamination. Employee eating while cutting broccoli. Employees must eat and drink in designated area away from food and food-contact surfaces. Employee drinks throughout kitchen. Drinks must have lids and straws and be stored below and away from food and food-contact surfaces. Mouthwash stored above prep sink. Chemical must be stored in designated area away from food and food-contact surfaces to prevent chemical contamination. Raw eggs stored above ready-to-eat food in prep-top cooler. Raw eggs must be stored on bottom to prevent cross contamination. Inspector: Emily Anderson.

Long John Silver’s, 2412 Woodville, Oregon, inspected June 24. Wiping cloths resting out of sanitizer bucket. When not in use, wipe cloths must be placed in a sanitizer bucket to prevent cross contamination. Inspector: Anderson.

Ralphie’s, 3005 Navarre, Oregon, inspected June 24. Improper date marking on ready-to-eat food in walk-in cooler. Employees are date marking past seven-day limit. Ready-to-eat, refrigerated food may only be held up to seven days at 41 degrees or below. Food held past seven-day discard date. Shredded chicken and beans hot-holding at 119 degrees. Food must be reheated to 165 degrees and then placed back into hot holding. Large portions of raw chicken resting on prep table out of temperature at 58 degrees. When prepping chicken, use smaller portions to limit time raw chicken is in danger zone. When prepping is done, place chicken in cooler to get chicken back down to 41 degrees. Raw chicken in prep-top cooler at 44 degrees. Food must be at 41 degrees or below to prevent bacteria growth. Improper storage in walk-in cooler. Raw ground beef stored next to whole cut pork. Practice proper storage order to prevent cross contamination. Inspector: Anderson.

MacQueen Orchard Inc., 7605 Garden, Springfield Township, inspected June 18. Bare-hand contact with doughnuts. No bare hand contact permitted with ready-to-eat food items. Ready-to-eat food must be handled with gloves, a utensil, or deli paper. Corrected. Inspector: Jennifer Gottschalk.

Fifth Third Field — El Burrito, Frozen, inspected June 19. Ice cream scoops sitting in container of water. In-use ice cream scoops must be stored in clean dry container or in dipper well with running water. Ice cream scoops in dipper well without water running. Water was turned off because of leak. Work order issued. Do not use dipper well. Store scoops in working dipper well. Portioned cheese cups in pretzel warmer at 112 degrees. Time/​temperature control for safety food items must be held hot at 135 degrees or higher. Do not portion cheese cups. Soap water in sanitizer wiping-cloth bucket in taco side of stand. Sanitizer wiping-cloth buckets must be made with sanitizer. Use quat test kit to check concentration and change as needed. Corrected. Quat tested at 200 ppm. Inspector: Gottschalk.

Fifth Third Field — Sausage Cart, 406 Washington, inspected June 19. No hot water at hand sink. Hand sink must have 100-degree hot water available for proper hand washing. Corrected. Sauerkraut at 110 degrees in steam table. Time/​temperature control for safety food must be held hot at 135 degrees or higher at all times to prevent bacteria growth. Steam table is designed to maintain hot food at 135 degrees or higher, make sure product is properly heated prior to placing in steam table. Quat tested at 0 ppm in wiping-cloth bucket. Quat sanitizer should test at 200 ppm at all times. Change wiping-cloth bucket and use test kit to check concentration. Corrected. Inspector: Gottschalk.

Fifth Third Field — Portable Grill Cart, 406 Washington, inspected June 19. Found time/​temperature control for safety food above 41 degrees in chest cooler. Food must be held at 41 degrees or lower to prevent bacteria growth. Food sitting on top of ice in cooler. Employees moved food into one of the stands and placed in a cooler to maintain at 41 degrees or lower. Recommend using mechanical refrigeration to maintain food at 41 degrees or lower. Hand sink not stocked with paper towels. Hand sinks must be stocked at all times with hand soap, paper towels and hot/​cold running water (100 degrees) for proper hand washing. Corrected. Inspector: Gottschalk.

Fifth Third Field — Pretzel/​Popcorn, 406 Washington, inspected June 19. Pizza pretzels at 93 degrees in pretzel warmer, and pizza sauce at 117 degrees. Time/​temperature control for safety food must hold hot at 135 degree or higher to prevent bacteria growth. Inspector: Gottschalk.

Fifth Third Field — Nacho, 406 Washington, inspected June 19. Open container of picante sauce in cabinet. Picante sauce label states to refrigerate after opening. Discard sauce and read labels for proper product storage. Once open, product must remain at 41 degrees or lower to prevent bacteria growth. Salsa on ice at 43 degrees. Time/​temperature control safety food must remain at 41 degrees or lower on ice to prevent bacteria growth. Ice level low on products. When setting up ice baths, make sure product and ice level match to maintain food at 41 degrees or lower. Inspector: Gottschalk.

Fifth Third Field — Main Kitchen, 406 Washington, inspected June 19. Sauerkraut holding hot in warmer at 104 to 120 degrees. Maintain at 135 degrees or above to prevent bacteria growth. Food taken out of warmer to reheat to 165 degrees. Use thermometer to monitor temperatures. Food handler prepping produce that was not properly washed first. Wash produce in designated food sink before cutting to prevent contamination. Transport in clean food-grade container, not cardboard it was shipped in. Sanitizer in bucket below 100 ppm. To ensure proper sanitizing, maintain at 200 ppm. Use test kit to verify concentration. Corrected. No hand soap or paper towels at hand sink. To ensure proper hand washing, stock hand sink with supplies. Dish machine not dispensing sanitizer. Items washed already must be re-washed. New bottle of sanitizer hooked up. Use test kit to verify concentration. Hand sink completely blocked by trash bag and garbage can. Dish washer wearing same pair of gloves to load dirty items and put away clean. Keep hand sink easily accessible; do not place items in front of sink. Always stop to wash hands between touching dirty items and unloading clean items. Inspector: Kelly Cipiti.

Fifth Third Field — Home Run Hot Dogs, 406 Washington, inspected June 19. Prep-top cooler holding food above 41 degrees: tomatoes 57 degrees, brats 54 degrees, cole slaw 58 degrees, mustard 53 degrees. To prevent bacteria growth, maintain cold holding at 41 degrees or below. Do not use this cooler until repaired and re-inspected. Inspector: Cipiti.

Fifth Third Field — Pizza, 406 Washington, inspected June 19. Stromboli held at 124-128 degrees. Maintain hot holding at 135 degrees to prevent bacteria growth. Unit turned up; monitor temperatures closely with thermometer. Clear spray bottle not labeled with contents’ common name. To allow for proper identification, label bottle with contents’ name. Inspector: Cipiti.

Fifth Third Field — Traditional, 406 Washington, inspected June 19. Portioned-out containers of cheese holding below 135 degrees in pretzel warmer. Hot holding must be maintained at 135 degrees or above to prevent bacteria growth. Cheese discarded. Inspector: Cipiti.

Freeway Drive-In Inc., 2665 Navarre, Oregon, inspected June 19. Food in prep-top cooler by cook line holding above 41 degrees. Food must be held at 41 degrees or below to prevent bacteria growth. Repair cooler to hold below 41 degrees. Eggs in ice bath holding at 44 degrees. Cooked ham in prep-top cooler held past seven-day discard date. Ready-to-eat food must be held no longer than seven days, then discarded. Air freshener stored by prep sink. Chemicals must be stored in a designated area away from food and food-contact surfaces to prevent chemical contamination. Food stored on floor in walk-in cooler. Food must be stored six inches off the ground to prevent cross contamination. Improper storage order in walk-in cooler. Fully cooked sausage stored next to raw beef products. Practice proper storage order to prevent cross contamination. Inspector: Anderson.

Wendy’s, 6525 Airport, Springfield Township, inspected June 23. Time/​temperature control for safety food items above 41 degrees in middle sections of both prep-top coolers. Food must be held at 41 degrees or lower. Out-of-temperature food items removed from cooler and placed in walk-in cooler since prep-top was stocked less than four hours earlier. Make sure food items are fully cooled prior to placing in prep-top cooler. Mouse trap placed inside drive-through prep-top cooler by pest-control company. Remove mouse trap from cooler. Do not place mouse traps in areas where food contamination could occur. Inspector: Gottschalk.

Ideal Hot Dog, 4330 Heatherdowns, inspected June 23. Reach-in cooler holding milk at 45 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler. Inspector: Gillian Wilke.

Stop N Shop, 2441 S. Reynolds, inspected June 23. Three-bay sink faucet cannot reach all three basins to properly wash, rinse, and sanitize. Discontinue offering coffee and cappuccino until sink has new faucet installed that can fill basins properly. Thoroughly clean sink basins and clear clutter as well. Facility lacks hand sink outside bathroom. Contact licensed plumber to install hand sink for proper hand washing in order to offer cappuccino and coffee. Inspector: Wilke.

Gas Express, 1049 Western, inspected June 23. Facility does not have a hand sink in back room for proper hand washing as is essential when offering open food product. Contact licensed plumber to install hand sink. Inspector: Wilke.

Jimmy John’s Gourmet Sandwiches, 3002 Glendale, inspected June 23. No sanitizer bucket set up. Sanitizer bucket shall be set up for all hours of operation to sanitize food-contact surfaces. Corrected. Inspector: Wilke.

Lucas County Recreation Center — Softball, 2901 Key, Maumee. Home-style roaster pan in use for hot holding. Equipment used in a food-service operation must be commercial-grade and approved or equivalent. Home-style refrigerator must be replaced with commercial-grade once it either breaks down or no longer holds proper temperatures. Hand-wash sink blocked by long table holding Slushie machine. Hand sinks must be clear and easily accessible. Inspector: Kelly Sattler.

Maumee Little League Baseball, 1313 Eastfield, Maumee, inspected June 16. Mop sink needed for proper disposal of mop water. Water from cleaning floor running and dumped in three-bay sink or hand sink. Inspector: Sattler.

Consaul Food Mart, 2625 Consaul, inspected June 23. Ground meats stored above ready-to-eat food. Ground meats must be stored below whole cuts to prevent cross contamination. Baby food with past-due expiration dates on boxes. Product pulled from shelf and discarded. Inspector: Anderson.

Eastborn Mini Mart, 1110 East Broadway, inspected June 23. Eggs above ready-to-eat food. Raw shell eggs must be on bottom of cooler to prevent cross contamination. One box of baby cereal on shelf with a date of March, 2009. Check baby food expiration dates at least monthly. Removed and discarded. Inspector: Anderson.

Butch Cassidy Canteen, 4550 Navarre, Oregon, inspected June 20. Vanilla ice cream mix holding at 45 degrees. Food must be held at 41 degrees or below to prevent bacteria growth. Inspector: Anderson.

OB’s Bar & Grill, 2243 Tremainsville, inspected June 18. 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. Inspector: Stacy Seger.

Papa John’s Pizza, 3137 W. Alexis, inspected June 18. No wipe bucket observed. A wipe bucket with 200 ppm quat or 50-100 ppm bleach must be used for wiping up spills and cleaning tables. A spray bottle may be used with disposable towels only. Windex is not an approved sanitizer. Inspector: Seger.

Rolf Concession, 2115 Cass, Maumee, inspected June 14. Pizza sitting out at 132 degrees. Food shall be held at 135 degrees or higher to prevent bacteria growth. Facility does not have proper hot holding to offer pizza and must discontinue immediately. No sanitizer bucket set up. Provide sanitizer bucket to sanitize food-contact surfaces for all hours of operation. Facility currently filling mop bucket from three-bay sink and then dumping mop water in three-bay sink. Contact licensed plumber to install mop sink to obtain clean water and dispose gray water properly. Do not dump mop water in three-bay sink. Inspector: Wilke.

Salad Galley, 3023 Navarre, Oregon, inspected June 18. Turkey, cut tomatoes, milk, ham, and chicken salad in walk-in cooler holding above 41 degrees. Cooler holding food between 49 and 53 degrees. Food must be held at 41 degrees or below to prevent bacteria growth. Food discarded. Repair walk-in cooler and arrange for reinspection. Food in prep-top cooler holding temperatures above 41 degrees. Employee eating food in kitchen area during inspection. Eating not permitted in kitchen area. Employee drink in kitchen without lid. Provide lids on drinks to prevent spills and/​or contamination. Employee smoking inside facility during inspection. Employees shall eat, drink, or use tobacco only in designated areas where contamination of exposed food and food-contact items cannot result. Food stored on floor in walk-in cooler. Food must be stored six inches off the ground to prevent cross contamination. Inspector: Anderson.

Chuck E Cheese’s, 5455 Airport, inspected June 19. Salad prep-top cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler and contact licensed repair service if necessary. Several foods on salad bar also holding above 41 degrees. Inspector: Wilke.

Baskin-Robbins, 1313 S. Reynolds, inspected June 19. Soft-serve mix thawing on three-bay sink at 66 degrees. Food shall be thawed under refrigeration to prevent bacteria growth. Repeat violation requires immediate attention. Soft-serve mix discarded. Inspector: Wilke.

Toledo Zoo Grill Area Cafe, 2700 Broadway, inspected June 19. The showcase display is holding temperature-controlled food at its top above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Bottom of cooler is much colder holding product at 36 degrees; suggest rearranging temperature-controlled and non-temperature-controlled food. Inspector: Wilke.

Blue Agave, 1855 S. Reynolds, inspected June 19. Opened mixers sitting out at room temperature at bar with labels stating to refrigerate after opening. Food shall be held at 41 degrees or lower to prevent bacteria growth. Refrigerate mixers after opening. Repeat violation. Four-bay sink at bar not set up properly. To ware-wash properly, order must be wash, rinse, and then sanitize. Corrected. Raw shell eggs stored above ready-to-eat food in walk-in cooler. Store raw meats/​eggs below ready-to-eat food to prevent contamination. Inspector: Wilke.

In & Out Mart, 2524 Key, inspected June 19. Facility offering coffee and cappuccino but only has a two-basin sink. To offer these items, a hand sink and three-bay sink are necessary for proper hand washing and ware washing. Cease offering coffee and cappuccino immediately. Inspector: Wilke.

GFS Market Place, 1450 Holland, Maumee, inspected June 11. Hot dogs at 45 degrees and shredded cheese at 47 degrees in end case by deli. Cooler appears overstocked. Food must hold cold at 41 degrees or lower. Rearrange cooler and monitor temperature. Sanitizer spray bottle in deli area too strong at over 400 ppm. Quat sanitizer should be used at 200 ppm to safely and effectively sanitize food-contact surfaces. Dilute spray bottle to 200 ppm. Inspector: Sattler.

Mayberry Diner Toledo, Inc., 2155 S. Byrne, inspected June 1. Wet wiping towels out on work surfaces. To prevent bacteria growth, wet wiping towels must be stored in sanitizer when not in use. Inspector: Sattler.

Shadow Valley Tennis & Fitness Club Inc., 1661 S. Holland-Sylvania, inspected June 11. Ranch dressing and other condiments holding cold at 45 degrees in home-style small cooler. Once opened, these foods must be kept refrigerated at 41 degrees or lower. Home-style dorm cooler is not approved for use in commercial food-service operation and must be replaced because it is not holding proper temperature. Also, home-style dishwasher and George Foreman grill must be removed. These are not approved for use in licensed food facilities. Inspector: Sattler.

In & Out Mart, 2125 Byrne, inspected June 11. Raw eggs stored above ready-to-eat food and beverages in walk-in cooler. To prevent cross contamination, store raw meats and eggs separate from or below ready-to-eat food and beverages. Inspector: Sattler.

Wendy’s, 5802 Monroe, Sylvania, inspected June 16. Prep-top cooler on drive-thru side not holding top food at 41 degrees. Food at 48 degrees; discarded. Maintain cold food at 41 degrees or below to prevent bacteria growth. Do not use cooler until repaired and maintaining food at or below 41 degrees. Service man on site stated cooler was in defrost cycle and he will adjust it. Reinspection following day. Container of blue cheese holding at 47 degrees in front prep-top cooler. Pan not all the way down, allowing air to escape. Monitor temperatures closely on food; probe food, not just check air temperature. Meat moved to different cooler. Inspector: Cipiti.

Highland Meadows Golf Club — Main Kitchen, 7455 Erie, Sylvania, inspected June 17. Container of cooked rice and prepared cole slaw without a date mark. Label these items with seven-day date mark to monitor time held and limit bacteria growth. High-temperature dish machine only reaching about 140 degrees during final rinse cycle. Items washed in morning need to be sanitized. Do not use machine until repairs are made and verified. Repairman on-site made aware of situation, and left to get a part to make repairs. Inspector: Cipiti.

Highland Meadows Golf Club — Snake Bar, 7455 Erie, Sylvania, inspected June 17. Two-door reach-in cooler holding time/​temperature control for safety food above 41 degrees. Food in 50-degree range and was discarded. Maintain cold holding at 41 degrees or below to prevent bacteria growth. Inspector: Cipiti.

Camilia’s, 4148 W. Alexis, inspected June 17. Reach-in cooler far end holding time/​temperature control for safely food at 53 degrees. Maintain cold food at 41 degrees or below to prevent bacteria growth. Food discarded. Locate internal thermometer gauges and display so they are visible for proper maintenance. Inspector: Cipiti.

Maumee Inn & Suites, 6425 Kit, Maumee, inspected June 13. Provide lists of ingredients for each type of doughnuts provided by Mama C’s Bakery. Ingredients lists must be available for consumers if asked. No hand soap available at hand sink. Hand sinks must be stocked with hand soap, paper towels, and hot/​cold running water (100 degrees) for proper hand washing. Inspector: Gottschalk.

Valleywood Golf Club, 13501 Airport, Swanton Township, inspected June 13. Improper cooling of beef roasts in walk-in cooler. Whole roasts at 46-61 degrees cooled from last night. Time/​temperature control for safety food must be fully cooled at 41 degrees or lower within six hours: from 135 to 70 degrees in two hours and from 70 to 41 degrees in additional four hours. Roasts discarded. Break large cuts of meat into smaller amounts to cool quickly. Monitor both temperature and time of cooling items. Found time/​temperature control for safety food at 49 to 53 degrees in True two-door cooler on the line. Food must be maintained at 41 degrees or lower to prevent bacteria growth. Discard food in cooler. Boxes of food stored directly on floor in walk-in coolers. Food and food-contact items must be stored at least six inches off ground to prevent cross contamination. Found wrapped hot dogs at 110 degrees and wrapped brats at 93 to 103 degrees in warmer. Food must hold hot at 135 degrees or higher to prevent bacteria growth. Employees must check food temperatures with a calibrated metal stem thermometer to ensure food is fully cooked to 135 degrees or higher before wrapping the hot dogs and brats. Food must remain hot in warmer drawer at 135 degrees or higher. Hot dogs and brats reheated. Unlabeled spray bottle: chemical spray bottles must have proper labels to allow employees to know what they contain. Store chemicals away from food and food-contact items to protect from cross contamination. Inspector: Gottschalk.

Subway, 6827 Spring Valley, Springfield Township, inspected June 13. Found time/​temperature control for safety food at 54 to 60 degrees in under-counter cooler. Temperature log shows cooler had temperature of 36.7 degrees at 10 a.m. Food removed from cooler. Food must be maintained at 41 degrees or lower to prevent bacteria growth. Inspector: Gottschalk.

Mel-O-Creme, 8144 Airport, Springfield Township, inspected June 13. No separate hand sink available for employees to wash hands. Employees now use hand sink in employees’ rest room. Sink separate from rest-room sink is required in licensed facilities to prevent cross contamination and allow for proper hand washing. Contact licensed plumber to install hand sink and apply for required permits. Whole heads of lettuce and whole tomatoes present. Facility does not have a prep sink with a two-inch air gap to the sewer line. Produce must be properly washed in a food prep sink. If allowed by plumbing inspection, facility may install air gap on sanitizer side of three-bay sink, which would act as prep sink during morning hours. Food prep work (washing produce) must be done prior to washing dishes and setting up sink for the day. Dishes may not be placed in any compartment when washing produce. If facility does not want to air-gap the sink, produce must come into facility pre-washed or pre-washed and pre-cut. Inspector: Gottschalk.

Speedway, 7155 Airport, Holland, inspected June 16. Eight-day discard date on open food items in cooler. Time/​temperature control for food must have seven-day discard date. Day food is open/​prepared is Day One of seven. Inspector: Gottschalk.

 

Recently inspected restaurants with no violations:

Legacy at the Lakes, 6935 Monclova, Maumee.

Pizza Hut, 3014 Glendale.



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