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Tuesday, October 21, 2014
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Published: Monday, 8/4/2014 - Updated: 2 months ago

Restaurant Inspections: 8-4

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

 

Violations:

Walmart, 1355 South McCord, Holland, inspected July 22. Food not properly protected from contamination by separation, packaging, and segregation: ground meat stored above whole meats. Protect food from cross contamination during storage, preparation, holding, and display by separating raw animal food from cooked, ready-to-eat food. Inspector: Nathan Fries.

Little Farmer In The Dell, 1809 N. McCord, inspected July 22. Date-marked, ready-to-eat food not properly discarded when required. Corrected. Refrigerated, ready-to-eat food that has been date marked should be discarded if it exceeds the temperature combination as required. Inspector: Fries.

Kroger, 2257 N. Holland, inspected July 22. Food not properly protected from contamination by separation, packaging, and segregation: ground meat stored above whole meats. Protect food from cross-contamination during storage, preparation, holding, and display by separating raw animal food from cooked, ready-to-eat food Corrected. Date-marked, ready-to-eat food not properly discarded when required. Refrigerated, ready-to-eat food that has been date marked should be discarded if it exceeds the time or temperature combination as required. Inspector: Fries.

Conn-Weissenberger American Legion, 2020 W. Alexis, inspected July 25. Buildup on ice machine. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Inspector: Stacy Seger.

Le Pam Pam Pizzeria, 901 Madison, inspected July 25. Food-service employee did not wash hands in situations that specifically require hand washing. Hands must be washed prior to putting on gloves. To prevent contamination, food employees should clean their hands and exposed portions of their arms after switching between work with raw food and ready-to-eat food; before donning gloves for working with food, and after other activities that contaminate the hands. Person-in-charge unable to demonstrate proper knowledge of food safety and prevention. Based on risks inherent to food operation, during and upon request the person-in-charge should demonstrate to licensor the applicable food-safety knowledge. A minimum of person-in-charge training is required. Spatulas stored between wall and three-bay sink. Food should only contact surfaces of cleaned and sanitized equipment and utensils or single-use and/​or single-service articles. Food not held at proper temperature: pepperoni 48 degrees, gyro meat on pizza oven 84 degrees. During preparation, cooking, or cooling or when time is used as a public health control, food should be held at 135 degrees or above or at 41 degrees or below. Ready-to-eat food held refrigerated for more than 24 hours not properly date marked: hot dogs, gyyo meat, cheese, and meat in deli cooler. No test kit available for measuring sanitizer concentration. Test kit or other device that accurately measures concentration in ppm (mg/​L) of sanitizing solutions should be provided. Equipment, food-contact surfaces, or utensils are dirty. Pizza screens and dirty containers on clean storage shelf. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Food equipment surfaces not cleaned or sanitized at required frequency. Slicer must be cleaned at least every four hours. Utensils and food-contact surfaces of equipment should be cleaned at specified frequency and sanitized after cleaning. No disposable towels at hand-washing sink. Each hand-washing sink or group of adjacent hand washing sinks should provide hand drying. Inspect incoming shipments of food and supplies to control presence of insects, rodents, or other pests, and routinely inspect premises for evidence of pests using traps or pesticides and eliminate conditions that harbor pests. Inspector: Seger.

Christian Childcare Inc., 3530 Seaman, Oregon, inspected July 24. Food not held at proper temperature: pizza holding hot at 110 degrees. Pizza reheated to 165 degrees. During preparation, cooking, or cooling, or when time is used as a public health control, food should be held at 135 degrees or above or at 41 degrees or below. Inspector: Emily Anderson.

Comfort Inn East, 2930 Navarre, Oregon, inspected July 24. Yogurt in counter cooler holding at 50 degrees and eggs at 42 degrees. Food must be held at 41 degrees and below to prevent bacteria growth. No test kit available for measuring chlorine sanitizer concentration. Test kit or other device that accurately measures sanitizing solution concentration in ppm (mg/​L) should be provided. Hand-washing sink used for other purposes: brown liquid in hand sink. Employee said coffee was in hand sink. Inspector: Anderson.

Friendship Food Stores - 79 Oregon Marathon, 5805 Navarre, Oregon, inspected July 24. Fried chicken not cooled properly. When cooling, make sure to not cover chicken. Cooling should be accomplished in accordance with time and temperature criteria by using methods based on type of food being cooled. Food not held at proper temperature: cooked chicken at 44 degrees and raw chicken at 42 to 43 degrees. During preparation, cooking, cooling, or when time is used as a public health control food should be held at 135 degrees or above, or 41 degrees or below. Buildup on potato slicer. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Hand-washing sink used for other purposes: pitcher in sink and sink used as dump sink. Inspector: Anderson.

Pete’s Hot Dog, 2529 Starr, Oregon, inspected July 25. Ready-to-eat food held refrigerated for more than 24 hours not properly date marked: fries and opened hot dogs. Ready-to-eat food held refrigerated for more than 24 hours should be clearly marked at time of preparation or when original container is opened to indicate date or day to be consumed, sold, or discarded. Can opener with buildup. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Chlorine sanitizer concentration too low in bar wipe bucket and too high in kitchen sanitizer bucket. Food-contact surfaces and utensils not sanitized using approved combination of exposure time, chemical concentration, temperature, and/​or pH. After being cleaned, food-contact surfaces and utensils should be sanitized. Chlorine must be between 50-100 ppm to properly sanitize. Corrected. Inspector: Anderson.

Golden Koi Restaurant, 3550 Executive, inspected July 22. Raw chicken stored above raw fish. Food shall be protected from cross contamination by separating raw animal food from cooked, ready-to-eat food during storage, preparation, holding, and display. Inspector: Julie Nye.

Crystal’s, 3536 Secor, inspected July 22. Cream soup cooled from previous day at 51 degrees in walk-in cooler; soup in deep container and did not cool properly. Soup discarded. Cooling should be accomplished in accordance with the time and temperature criteria by using methods based on type of food being cooled. Ready-to-eat food held refrigerated for more than 24 hours not properly date marked. Several items with a date mark (lunch meats), or past the date mark (tuna dated 7/​13). Ready-to-eat food held refrigerated for more than 24 hours shall be clearly marked at time of preparation or when original container is opened to indicate date or day to be consumed, sold, or discarded. Improper use of time as a public health control for up to four hours. Butter packets sitting out at room temperature. Follow proper time in lieu of temperature procedures. A quaternary ammonia sanitizing solution did not meet the minimum requirements for concentration. A quaternary ammonia sanitizing solution should have a minimum temperature of 75 degrees. Have a concentration as specified and as indicated by the manufacturer’s use directions included in the labeling be used only in water with 500 ppm (mg/​L) hardness or less, used in water having a hardness no greater that specified by the manufacturer’s label. Inspector: Nye.

Ann Grady Corporation, 1525 Eber, Holland, inspected July 15. Out-of-date baby food in dry stock room. Check dates on baby food and practice first-in, first-out rule. Manager discarded out of date baby food. Inspector: Jennifer Gottschalk.

Indian Jewel, 6711 Airport, Holland, inspected July 15. Open, prepared food fully cooled without cover or plastic wrap. Cooled food must be covered with a lid, plastic wrap, or foil to protect from cross contamination. Bowl used as sauce scoop in True two-door cooler. Utensils must have handles to prevent cross contamination. Provide proper utensils with handles for the sauce. Rice at 127 degrees and mulligatawny soup at 108 degrees hot holding on buffet line. Food must be held hot at 135 degrees or higher to prevent bacteria growth. Food removed from buffet line. Monitor food temperatures with calibrated food thermometer. No date labeling on ready-to-eat items in coolers. Open or prepared time/​temperature control for safety food must have seven-day discard dates if not used in 24 hours. Day food is opened is Day 1 of seven. Facility currently using two pans in steam table as cold holding with ice. Steam table must be used as designed, to maintain hot food hot. Facility needs mechanical refrigeration on buffet line to maintain salad, rice pudding, and sauces at 41 degrees or lower. Ice may not be used in steam table. Refrigeration equipment must be approved by health department. Buildup in and on bulk onion container and outside bulk rice and flour containers. Food containers must be cleaned and sanitized when restocked to prevent cross-contamination. Buildup on fan covers in two-door reach-in coolers. Thoroughly clean and maintain equipment. Windex stored on top of ice machine. Store chemicals in one area away from food and food-contact items to protect from cross-contamination. Corrected. Inspector: Gottschalk.

St. Luke’s Hospital, 5901 Monclova, Maumee, inspected July 16. Open bottle of chocolate sauce by ice cream machine. Bottle label states to refrigerate product after opening. Chocolate sauce discarded. Read labels for proper storage. Corrected. No ingredients book/​label available for doughnuts. Contact vendor for ingredients book. Each type of doughnuts sold must be listed. Place ingredients book so customers may view it if needed. Inspector: Gottschalk.

Whitehouse Inn, 10835 Waterville, Whitehouse, inspected July 16. Raw chicken stored over fish in prep-top cooler and raw ground beef over whole cuts of meat in walk-in cooler. Follow proper food storage rules to protect food from cross-contamination. Separate raw animal food from cooked, ready-to-eat during storage, preparation, holding, and display. Food should only contact surfaces of cleaned and sanitized equipment and utensils or single-use and/​or single-service articles. Do not use portion cup as scoop. Provide a proper utensil with a handle for this purpose. Corrected. Reheat food in microwave or oven rapidly to 165 degrees in two hours. Never reheat in steam table, which is designed for holding hot food hot. Hand-washing sink in ware-washing room blocked by dish racks on floor, and employees dumping drinks in hand sink. Hand sink shall be kept accessible for employee use and is only for hand washing; do not use as dump sink. No paper towels or hand soap at hand sink in the ware washing area. Stock hand sink with soap and paper towels for proper hand washing. Corrected. Inspector: Gottschalk.

 

Recently inspected restaurants with no violations:

Sunset Village - Freeman Family Kitchen, 9640 Sylvania, Sylvania.

Little Generation Day Care, 700 Eleanor.

Pour House Sportsman Club, 4301 Bennett.

San Marco’s Restaurant, 2060 W. Laskey.

Rite Aid, 2434 W. Laskey.

Krieger’s Pub, 2150 Laskey.

Greater Birmingham VFW, 2161 Consaul.

Tamaron Country Club, 2162 W. Alexis.

Tamaron Country Club - Pro Shop, 2162 W. Alexis.

Taco Bell, 7240 Central, Sylvania.



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