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Monday, September 22, 2014
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Published: Monday, 8/11/2014 - Updated: 1 month ago

Restaurant Inspections: 8-11

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

Violations:

Lutheran Village at Wolf Creek, 2001 Perrysburg-Holland, Holland, inspected July 18. Sausage cooling in covered pan in cooler. Follow proper cooling process. Sausage at 127 degrees in steam table in second-floor dining room and special-order eggs at 117 degrees in AL dining room steam table. Provide lids for pans to help maintain heat and use calibrated food thermometer to check food temperatures. Hold food hot at 135 degrees or above or cold at 41 degrees or below. Chemical spray bottles must be labeled to allow employees to know contents, even for water. Containers of poisonous or toxic materials and personal-care items should bear legible manufacturer’s labels. Inspector: Jennifer Gottschalk.

Barron’s Cafe, 13625 Airport, Swanton, inspected July 18. Food employees did not wash hands before putting on gloves. To prevent contamination, food employees should clean hands and exposed portions of arms after switching between working with raw food and with ready-to-eat food; before donning gloves for working with food, and after other activities that contaminate the hands. Guacamole and sour cream improperly double stacked in top section of prep-top cooler. Each container must have its own spot to maintain at 41 degrees or lower. Equipment for cooling, heating, or holding cold and hot food shall be sufficient in number and capacity to provide food at required temperatures. Corrected. No test kit available for measuring sanitizer concentration. Provide chlorine test kit to check concentration. Chlorine should test at 50-100 ppm. Inspector: Gottschalk.

Big Sandy KOA, 4035 S. Berkey Southern, Swanton, inspected July 22. Eggs on top shelf in Pepsi cooler. Store eggs on the bottom shelf to prevent cross contamination. Corrected. Gottschalk.

Bluegrass Campground, 5751 Waterville-Swanton, Swanton, inspected July 22. Improper display or storage of poisonous or toxic material offered for retail sale. Campa-chem bottles on top of Pepsi cooler. Store chemicals away from food and food-contact items. Poisonous or toxic materials should be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single-use articles by locating them away from such items. Inspector: Gottschalk.

Sunshine Corners Carry Out, 5950 Waterville-Swanton, Swanton, inspected July 22. No thermometer in two-door cooler which stores milk. Provide a cooler thermometer to allow employees to quickly check temperatures. No test kit available for measuring sanitizer concentration. Facility has a quat sanitizer test kit but uses chlorine bleach for sanitizer. Provide chlorine test kit. Chlorine should test at 50-100 ppm. Dust buildup on fan covers in reach-in pop coolers. Thoroughly clean and maintain all coolers to prevent cross contamination. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. No drain plugs available for three-bay sink. Provide drain plugs. Sink must be set up properly for ware washing: wash, rinse, and sanitize. Inspector: Gottschalk.

Twin Acres Campground, 12029 Waterville-Swanton, Whitehouse, inspected July 22. Bagged cut lettuce with 7/​20/​14 discard date in cooler. Discard out-of-date cut lettuce. Open and prepared time/​temperature control for safety food items have a seven-day hold time, with the day food is opened or prepared as Day 1. Do not go past discard date on bagged lettuce. Cut tomato present with no food-prep sink available. Produce must be washed in food-prep sink that has two-inch air gap to sewer line. Facility must use pre-washed or pre-washed, pre-cut product since food-prep sink with indirect connection is not available. Inspector: Gottschalk.

Hot Head Burritos, 6814 Spring Valley, Holland, inspected July 22. Food employee did not wash hands before putting on gloves. To prevent contamination, food employees should clean hands and exposed portions of arms after switching between working with raw food and with ready-to-eat food; before donning gloves for working with food, and after other activities that contaminate the hands. Inspector: Gottschalk.

Don Pablos, 6040 Knights, Maumee, inspected July 17. Enchiladas out at room temperature at 78 degrees. Manager stated enchiladas are held no longer than 30 minutes, but are not marked with a time. Follow proper procedure time in lieu of temperature. Inspector: Kelly Sattler.

John’s Korner Bar & Grill, 2202 Tedrow, inspected July 17. Half-and-half cold holding at 45 degrees in dorm-style bar cooler. During preparation, cooking, cooling, when time is used as a public health control, food should be held at 135 degrees or above or at 41 degrees or below. No sanitizer bucket set up for sanitizing food-contact surfaces. Bucket with correct sanitizer concentration must be set up so food-contact surfaces of equipment can be sanitized before use and after cleaning. Food preparation in directly plumbed three-bay sink. Food preparation sink with at least a two-inch air gap in plumbing must be installed. If three-bay sink will be air-gapped for food prep, it can no longer be used for dishwashing and dish machine must be used. Inspector: Sattler.

Sidelines Maumee, 1430 Holland, Maumee, inspected July 21. Containers of lemons stored in ice bins for drinks. After use to cool exterior surfaces of food or equipment, ice may not be used as food. Do not store any items in ice used for drinks other than ice scoop, handle up. Prep-top cooler at cook line holding food at 44 to 57 degrees. Food must be held cold at 41 degrees or lower. Repair cooler immediately and do nut use untill it maintains 41 degrees or lower. Out-of-temperature food discarded. Buildup inside ice machine. Clean and sanitize food-contact surfaces regularly to prevent buildup. Inspector: Sattler.

Fraternal Order of Eagles, 2301 Detroit, Maumee, inspected July 21. Chili and French onion soup at 99 degrees. Warmer not on due to electrical issue. Food must be held hot at 135 degrees or above to prevent bacteria growth. Foods discarded. Buildup inside ice machine, also grease buildup on heat lamp surfaces. Equipment and food-contact surfaces must be cleaned as often as needed to prevent buildup. Glass washer at bar not dispensing sanitizer. To properly sanitize, chlorine sanitizer must dispense 50 to 100 ppm at final rinse in glass washer. Hand-washing sink by dry stockroom blocked and used for storage. Hand-washing sinks must be kept clear and accessible for use at all times. Inspector: Sattler.

Maumee One Stop Shop, 1289 Conant, Maumee, inspected July 21. Food stored in cabinet beneath sinks. To prevent contamination, do not store food beneath plumbing. Inspector: Sattler.

Sunset Village — Finley Family Kitchen, 9640 Sylvania, Sylvania, inspected July 22. No test kit available for measuring sanitizer concentration. Provide appropriate test kit. Heavy buildup on cooler door gasket. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Unapproved, restricted-use pesticide (Raid) in use. Inspector: Kelly Cipiti.

Sunset Village — Barlow Family Kitchen, 9640 Sylvania, Sylvania, inspected July 22. Heavy buildup on cooler door gasket. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Inspector: Cipiti.

Sunset Village — Bissell Family Kitchen, 9640 Sylvania, Sylvania, inspected July 22. Buildup inside ice machine. Clean inside surfaces regularly to prevent mold or bacteria growth. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Inspector: Cipiti.

Sunset Village — Overmyer Family Kitchen, 9640 Sylvania, Sylvania, inspected July 22. Equipment, food-contact surfaces, and utensils are dirty. To prevent contamination, all should be clean to sight and touch.

Sunset Village — Main Kitchen, 9640 Sylvania, Sylvania, inspected July 22. Un-opened bacon packages stored on shelf above deli meat. To prevent contamination of ready-to-eat food, store raw meats below ready-to-eat items. Food should be protected from cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Cantaloupe stored in an incorrect ice bath at 47 degrees. Discard fruit. When using ice bath, bottom pan must be bigger than top pan. Surround smaller pan holding food item with ice on four sides and up to food level. 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 ice chute dispenser. Clean surface regularly to prevent mold or bacteria growth. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Inspector: Cipiti.

The Andersons Market, 7638 Sylvania, Sylvania, inspected July 22. Container of feta cheese had raw meat juice on its lid. To prevent cross contamination, do not store raw meat above ready-to-eat food such as cheese. Bag of containers stored directly on wet floor in raw meat room. To prevent contamination of food-contact items, do not store on the ground. Food shall only contact surfaces of cleaned and sanitized equipment and utensils or single-use and/​or single-service articles. Quaternary ammonia sanitizer in bakery area below 200 ppm. Bucket refreshed and verified at 200 ppm. Quaternary ammonia solution must have minimum temperature of 75 degrees, be concentrated per manufacturer’s label, and be used only in water having a hardness no greater that specified by manufacturer’s label. Inspector: Cipiti.

Toledo Zoo African Lodge — Main Kitchen, 2700 Broadway, inspected July 15. Walk-in cooler holding pasta at 59 degrees with ambient air temperature of 61 degrees. Food should be held at 41 degrees or below to prevent bacteria growth. Contact licensed repair service. Pasta discarded. Nacho cheese/​chili dispenser holding cheese and chili at 131 degrees and 125 degrees, respectively. Food must be held hot at 135 degrees or above to prevent bacteria growth. Cheese and chili discarded. Adjust dispenser temperature accordingly, repair if necessary. Reach-in cooler holding some food above 41 degrees. Hold food 41 degrees or below to prevent bacteria growth. Adjust cooler temperature accordingly. Cooler shelving rearranged to increase air flow. Inspector: Gillian Wilke.

Inverness Club — Pool Snack Bar, 4601 Dorr, inspected July 23. Food in top right section of prep table at improper temperature. Sauce and shredded cheese 43 to 50 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. Corrected. Ladle handle left in sauce prevented top lid from completely closing. Inspector: John Markan.

Inverness Caddie Snack Bar, 4601 Dorr, inspected July 22. No person-in-charge present. Only person present needs food-safety training. Employee is able to contact trained person from other kitchen site on property, but needs training for role controlling temperatures and sanitizer strengths. Probe-style food thermometer not readily accessible. Food temperature measuring devices should be provided and readily accessible for use. Utensils and equipment food-contact surfaces not sanitized as required. Sanitizer strength at 400 ppm when it should be 200 ppm. Utensils and food contact surfaces of equipment should be sanitized before use and after cleaning. Staff remade and tested at 200 ppm. Quat ammonia test strips were expired and will be replaced. Inspector: Markan.

Foxx Liquor, 5341 Dorr, inspected July 22. No three-bay sink for manual washing, rinsing, and sanitizing of utensils. Sink with at least three bays should be provided for manually washing, rinsing and sanitizing equipment and utensils. No hand-washing sink found other than bathroom sink. Provide number of hand-washing sinks for employees as required by state code. Inspector: Markan.



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