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Tuesday, July 29, 2014
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Published: Monday, 7/7/2014 - Updated: 3 weeks ago

Restaurant Inspections: 7-7

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

Violations:

Kroger, 1920 Woodville, Oregon, inspected June 30. Ground turkey stored above whole cut meat. Practice proper storage order to prevent cross contamination. Cheese holding at 42 to-45 degrees in cheese cooler. Food must be held at 41 degrees or below to prevent bacteria growth. Salami in meat cooler date marked for two weeks. Ready-to-eat food must be date marked no longer then seven days, then discarded to prevent bacteria growth. Some containers of baby food expired. Baby food that is past its expiration date must be discarded to limit bacteria growth. Inspector: Emily Anderson.

E-Z Mart, 1226 East Broadway, inspected June 30. Raw bacon stored above ready-to-eat food. Raw bacon must be stored below ready-to-eat food and above raw eggs to prevent cross contamination. Practice proper storage order. Food stored on floor in walk-in cooler. Food must be stored at least six inches off the floor to prevent cross contamination. Inspector: Anderson.

Paris Nite Club, 1202 Front, inspected June 30. Taco meat in cooler without date marking being sold. Discard these items. Properly date mark food to determine discard dates and prevent mold or bacteria growth. No food preparation sink available. No produce can be washed and prepped here and food may not be prepared in a different kitchen or brought in from a different facility. Food must be supplied by a licensed, approved food source inspected by Ohio Department of Agriculture. Inspector: Anderson.

Subway, 2121 S. Reynolds, inspected June 27. Quat sanitizer in bucket was low. Maintain quat sanitizer at 200 ppm to properly sanitize food-contact surfaces. Inspector: Gillian Wilke.

McDonald’s, 2908 Navarre, Oregon, inspected June 27. Food holding at improper temperature of 59 degrees in prep-top cooler. Food must be held at or below 41 degrees to limit bacteria growth. Eggs above ready-to-eat food in walk-in cooler. Raw shell eggs must be stored below ready-to-eat food to prevent cross contamination. Practice proper storage order. Inspector: Anderson.

Cooley Canal Yacht Club, 12235 Bono, Curtice, inspected June 27. Eggs stored above drinks in walk-in cooler. Eggs must be stored below other food to prevent cross contamination. Corrected. Hot dogs with out any date marks. Food must be date marked for seven days after opening, then discarded after seventh day. Inspector: Anderson.

Monroe Douglas, Inc. d/​b/​a Sunoco, 1855 Woodville, Oregon, inspected June 25. Sanitizer not available at facility. Restock sanitizer today to ensure proper sanitation of food-contact surfaces. Sanitizing must be carried out every day and in-use utensils must be sanitized at least every four hours. No date marking on breakfast sandwiches in display cooler. Food not frozen and held longer than 24 hours must be date marked — good for seven days at 41 degrees or lower to limit bacteria growth. The day food is opened or thawed counts as Day 1. Food on floor in walk-in freezer. Food must be 6 inches off the floor to prevent contamination. Inspector: Anderson.

Heartland of Oregon, 3953 Navarre, Oregon, inspected June 25. Cooked chicken and roast beef sitting out at room temperature, covered, at 107 degrees. Do not cover cooling food and place food in ice bath or in walk-in cooler to cool properly. Cooked food shall be cooled from 135 to 70 degrees within two hours, then 70 to 41 degrees during next four hours to limit bacteria growth. Corrected. Ready-to-eat food held past seven-day discard date. Ready-to-eat food must be held no longer than seven days after opening, then discarded. Corrected. Hand sanitizer stored above prep surface. Chemical must be stored in a designated area away from food and food-contact surfaces to prevent chemical contamination. Inspector: Anderson.

Maumee Sports Mall, 1600 Market Place, Maumee, inspected June 24. Keep sanitizer bucket or spray bottle available for food service area. Counter tops and work surfaces must be sanitized with correct concentration of sanitizer before working and throughout the day. Inspector: Kelley Sattler.

Toledo Country Club - Swimming Pool Snack Bar, 3949 River, inspected June 23. Prep-top cooler holding cheese at 50 degrees in top portion and items in bottom are at 45 to 46 degrees. Food must be held cold at 41 degrees or lower to inhibit bacteria growth. Adjust or repair cooler. No sanitizer detected in wipe cloth bucket. Maintain either quat sanitizer at 200 ppm or chlorine sanitizer at 40-100 ppm. Change out sanitizer as often as needed to maintain proper concentration. Inspector: Sattler.

Parkway Place, 2592 Parkway, Maumee, inspected June 23. Food preparation sink has no air gap. Food preparation sink must be plumbed with a least a two-inch gap in drain plumbing to prevent backflow. Hand-washing sink needed at bar area in smaller banquet room for employees to properly wash hands when preparing drinks. Inspector: Sattler.

Zoup, 310 W. Dussel, Maumee, inspected June 23. Left side prep-top cooler holding food at 41 to 50 degrees in top section. Bottom section air temperature 47 degrees. Food must be held cold at 41 degrees or lower. Operator stated cooler was adjusted to be warmer because it was freezing, and probably was adjusted too much. Adjust cooler colder so food holds cold at 41 degrees or lower. Gazpacho holding cold on ice at 43 and 44 degrees. Increase ice level add water to ice so food holds cold at 41 degrees or lower. Quat sanitizer in wipe cloth bucket is too weak at less than 150 ppm. Change out sanitizer as often as needed so multi-range quat is at 150-400 ppm. Also, store wet wiping towels in sanitizer when not in use to prevent bacteria growth. Inspector: Sattler.

Jimmy John’s, 1470 Ford, Maumee, inspected June 20. Provide either a sanitizer bucket for towels or a spray bottle of sanitizer with paper towels at front food-pies area. Food-contact surfaces must be cleaned and sanitized before working and periodically throughout the day, at least every four hours. Inspector: Sattler.

Speedway, 502 Conant, Maumee, inspected June 20. Improper date marking of food items, held for eight days instead of seven. Ready-to-eat foods must only be held for seven days, Day 1 being the day the item was opened or prepared. Food containers in hand-washing sink. No items may be stored in this sink, which may be used for hand washing only. Maintain hand sink clear and accessible. Inspector: Sattler.

Little Caesars, 731 Conant, Maumee, inspected June 20. Quat sanitizer too weak at less that 150 ppm in three-bay sink and in sanitizer bucket. A broad range quat sanitizer is in use and must be used at 150-400 ppm. Change out sanitizer as often as needed to maintain proper concentration. Adjust dispenser as needed. Inspector: Sattler.

Bee Creative Child Care, 5252 Heatherdowns, inspected June 25. Milk sitting out on counter top at 44 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Keep milk refrigerated. Dirty dishes stored in hand sink. Hand sink must always be accessible to allow for proper ware washing. Store dirty dishes on drain board of three-bay sink. Wet wiping towel on counter top and spray bottle of bleach not strong enough to properly sanitize. Provide bucket or spray bottle of chlorine bleach sanitizer at 50-100 ppm for hours of operation to properly sanitize food-contact surfaces. Make sure to keep wet wiping towels not in use in a bucket of chlorine sanitizer to prevent bacteria growth. If using a spray bottle to sanitize, use a disposable towel, not a cloth towel. Inspector: Wilke.

Walmart, 2925 Glendale, inspected June 25. Bakery hand sink blocked by a speed rack. Hand sinks shall be easily accessible for proper hand washing. Do not block hand sink. Corrected. No sanitizer bucket or spray bottle in bakery. A bucket or spray bottle of sanitizer shall be available for hours of operation to sanitize food-contact surfaces. Corrected. Found several opened packages of deli meats with use-by dates of 6/​16, 6/​23 and 6/​24. Opened, ready-to-eat food may only be held for up to seven days to prevent bacteria growth. Discard expired product. Far right side of yogurt case holding food at 41 to 49 degrees and left side of corner meat case holding food at 48 to 50 degrees. Food shall be held at 41 degrees to prevent bacteria growth. Adjust cases and contact licensed repair service to fix coolers. Food discarded. Inspector: Wilke.

Maumee River Yacht Club, 2735 Broadway, inspected June 27. Prep-top cooler holding some 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. One-door reach-in cooler holding some food above 41 degrees. Cooler overstock may be causing higher temperatures. Reduce stock in cooler and adjust temperature. Sausage patties in two-door reach-in cooler at 90 degrees that began cooling five hours earlier. Food shall be cooled from 135 to 70 degrees within two hours and then from 70 to 41 degrees in the following four hours to prevent bacteria growth. Sausage patties discarded. Tartar sauce in reach-in cooler at 65 degrees after being set out during lunch and not kept in ice bath. Keep food refrigerated or make sure to completely surround food in ice to maintain 41 degrees or lower. Raw beef stored over ready-to-eat noodles in two-door reach-in cooler. Raw meats shall be stored below ready-to-eat food to prevent cross contamination. Inspector: Wilke.

 

Recently inspected restaurants with no violations:

Judah’s Family Care Center, 5455 Airport.

Collins Park Golf Course, 624 Reineck.

Northwest Ohio Quarter Midget Racing Association, 2901 Key, Maumee.



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