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Friday, October 24, 2014
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Published: Monday, 8/18/2014 - Updated: 2 months ago

Restaurant Inspections: 8-18

Recently reports of Lucas County food-service operations.

Violations:

Toledo Fairfield Inn, 521 W. Dussel, Maumee, inspected July 30. Apples out for service with no sneeze guard. Protect such food with sneeze guard. Boiled eggs at 55 degrees and cut melon at 47 degrees on ice. Cold food should be held at 41 degrees or lower. Repeat violation. Icing method not adequate for holding food at proper temperature. Provide alternate method for cold holding that will maintain 41 degrees or lower. Discard out-of-temperature eggs. Apples and cut fruit being prepared in sanitizer bay of three-bay sink. Sink does not have required two-inch air gap in drain plumbing. A direct connection may not exist between sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Inspector: Kelly Sattler.

Marco’s Pizza, 3678 Rugby, inspected July 30. Working container of chemicals not properly labeled contents’ name. Containers used for poisonous or toxic materials, such as cleaners and sanitizer taken from bulk supplies, should be clearly and individually identified with common name of contents. Inspector: Sattler.

American Legion Post #320, 204 Illinois, Maumee, inspected July 30. No hand-washing sink available at bar. Manager stated a hand washing sink has been purchased and will be installed soon. Install sink or sinks as required for hand washing. Inspector: Sattler.

Serenity Soul Food II, 527 Nebraska, inspected Aug. 1. Raw chicken at bottom level of storage, sharing space with cheese/​noodles. Protect food from cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Keep chicken/​poultry at lowest level and other food above. Food-contact surfaces and utensils not sanitized properly. After being cleaned, food-contact surfaces and utensils should be sanitized. Food-prep sink has air break, not a true two-inch air gap to prevent back-siphonage of contaminated water. Air gap should be at least twice the diameter of the water supply inlet and may not be less than one inch. Inspector: John Markan.

Dollar General, 324 W. Bancroft, inspected Aug. 1. Manager present could not determine correct holding temperature of food such as raw eggs. Based on risks inherent to food operation, during inspections and upon request the person-in-charge must be able to demonstrate applicable food safety knowledge. Food not held at proper temperature. Raw shell eggs in cartons at 42 degrees (two different thermometers used). Food should be held at 135 degrees or above or at 41 degrees or below. Manager to adjust equipment to protect 41 degrees. Food thermometer not readily accessible to verify equipment gauges/​inside hanging thermometer. Provide food temperature measuring devices. Inspector: Markan.

Don Pablos, 6040 Knights, Maumee, inspected July 17. Enchiladas out at room temperature at 78 degrees. Manager stated these are held no longer than 30 minutes, but are not marked with a time. If time in lieu of temperature is used for up to a maximum of four hours, food should have an initial temperature of 41 degrees or lower or 135 degrees or higher. Inspector: Kelly Sattler.

Buckeye Subs, 5235 Dorr, inspected July 31. Food thermometer not readily accessible. Probe-style thermometer should be used to verify equipment/​product temperatures. Poor quality sanitizer test strips available, and keep current with expiration dates. Cleaned equipment/​utensils on dry cloths that appear soiled. To prevent contamination, equipment, food-contact surfaces, and utensils need to be clean to sight and touch. Use smooth, cleanable, and non-porous surfaces to protect equipment/​utensils when not in use. Inspector: Markan.

Smoke Snack, 5235 Dorr, inspected July 31. Food thermometer not readily accessible. No test kit available for measuring sanitizer concentration. Poor quality sanitizer test strips (quat or ammonia). Provide a test kit or other accurate device to measure sanitizing solution concentration. Inspector: Markan.

New King Blvd Market, 2021 Dorr, inspected July 30. Raw shell eggs in carton next to pre-packaged water at bottom of storage. Follow food storage regulations. Ready-to-eat food held refrigerated for more than 24 hours not properly date marked. Two packages of Polish sausage with June 24 sell-by dates. 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 the date or day to be consumed, sold, or discarded. Sausage removed from sale. Inspector: Markan.

Mexican Supreme, Inc. dba Frogtown Johnnies, 6725 W. Central, inspected July 31. Walk-in and prep-top coolers holding above 41 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 drip edge of small ice machine and on pop gun nozzles. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Inspector: Nathan Fries.

Little Miss & Mister Too, 3119 Central Park West, inspected July 30. Cooler holding food at 45 degrees. Corrected. During preparation, cooking, 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. No test kit available for measuring sanitizer concentration. Provide test kit or other device that accurately measures sanitizing solution concentration. Inspector: Fries.

Gas Express, 3070 Airport, inspected July 30. Raw shell eggs in carton stored above ready to eat food and alongside of temperature control safety food. 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. Move eggs to bottom shelf. No test kit available for measuring sanitizer concentration. Test kit or other device that accurately measures concentration of sanitizing solutions should be provided. Inspector: Markan.

The Corner Store, 250 Fearing, inspected July 30. Raw shell eggs in cartons stored alongside food and above milk. Prevent cross contamination by keeping eggs on lowest shelf. Prevent cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Food not holding 41 degrees or lower to control bacteria. The temperature 49.5 to 50 degrees (two thermometers used). Retail refrigeration lost temperature previous day, according to staff. During preparation, cooking, 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 lower. Destroy food and do not use retail case until repaired. Inspector: Markan.

Spaghetti Warehouse, 42 S. Superior, inspected July 29. Lasagna at 49 degrees and chicken 47 degrees in reach-in cooler. During preparation, cooking, cooling, or when time is used as a public health control, food should be held cold at 41 degrees or lower. Adjust or repair one-door cooler so food holds at proper temperature. Old date stickers on clean containers. Remove date stickers from containers before washing. Presence of insects, rodents, and other pests should be controlled by routinely inspecting incoming food shipments and supplies, and routinely inspecting premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. Facility has routine monthly pest control through Ecolab. Inspector: Sattler.

Home Slice Pizza, 28 S. St. Clair, inspected July 29. Pizza prep-top cooler holding food at 40 to 47 degrees. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 41 degrees or less. Adjust or repair cooler immediately. No sanitizer bucket set up in food-prep area. Bucket with correct sanitizer concentration must be set up in food-prep area and at bar during all times of operation. Utensils and food-contact surfaces of equipment should be sanitized before use and after cleaning. Inspector: Sattler.

Old West End Daycare Center II, 539 Broadway, inspected July 29. Cooked corn sitting out at room temperature at 87 degrees. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 135 degrees. Corn and other food must be held hot in steam table until served. Corn reheated to 167 degrees in microwave. Inspector: Sattler.

San Marcos, 235 1/​2 Broadway, inspected July 29. Raw bacon stored above milk in glass-door display case. Prevent cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Glass-door display case holding milk and cheese at 43 degrees. During preparation, cooking, cooling, or when time is used as a public health control, food should be held cold at 41 degrees or lower. Equipment blocking hand-washing sink in bakery. Hand sink should be kept accessible at all times for employee use. No soap supply at bakery hand sink. Hand sinks must be provided with supply of hand cleaning liquid, powder, or bar soap. Gnats in bakery display case. Control insects, rodents, and other pests by routinely inspecting incoming shipments of food and supplies and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. A licensed pest-control operator treats the facility. Inspector: Sattler.

D&M Southwyck Lounge, 5345 Heatherdowns, inspected July 28. Hand-washing sink not easily accessible and in use to soak wiping towels. Hand sinks must be kept accessible for employee use and may not used for any other purpose. No supply of soap or paper towels at hand sink. Hand sinks should be provided with a supply of hand cleaning liquid, power, or bar soap and with paper towels. Inspector: Sattler.*****

Bob Evans, 2433 S. Reynolds, inspected July 28. Hand-washing sink blocked by a cart and a bucket and being used as a dump sink. Hand sinks must be kept accessible for employee use and may not be used for purposes other than hand washing. Corrected. Hand sink by juice machine leaks. Repair plumbing. Inspector: Emily Anderson.

Oregon Inn on Bayshore, 6067 Bayshore, Oregon, inspected July 28. Whipped topping and half-and-half in bar cooler at 56 degrees. Product discarded. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 41 degrees or lower. Significant buildup and grease on panini grill, stove top, hood system, and along cook line. Equipment, food-contact surfaces, and utensils should be kept clean. Food-contact surfaces and utensils not sanitized using a approved combination of exposure time, chemical concentration, temperature, and/​or pH. Quat sanitizer at 0 ppm. Repair sanitizer dispenser. After being cleaned, food-contact surfaces and utensils should be sanitized. Three-bay sink at bar leaks. Repair plumbing. Inspector: Anderson.

Youtopia Frozen Yogurt, 3165 Navarre, Oregon, inspected July 30. Pink slime buildup in ice machine. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Chlorine sanitizer concentration above 100 ppm. Chlorine sanitizer concentration must be between 50-100 ppm to properly sanitize without leaving chemical residue. Corrected. After being cleaned, food contact surfaces and utensils should be sanitized. Inspector: Anderson.

East Toledo Family Center, 1020 Varland, inspected July 30. Buildup on can opener. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Inspector: Anderson.

GFS Marketplace, 3928 Navarre, Oregon, inspected July 30. No towels or hand-drying devices at hand-washing sinks. Means for drying hands shall be provided at hand sinks. Spray bottle with improper labeling. Spray bottle labeled as sanitizer, but manager stated it should only be water. Relabel spray bottle. Working containers used for poisonous or toxic materials, such as cleaners and sanitizer taken from bulk supplies, shall be clearly and individually identified with contents’ common names. Inspector: Anderson.

7-Eleven, 1321 Navarre, inspected July 30. Display cooler holding food between 45 and 55 degrees. Cooler had cooled down to 41 to 46 degrees. Manager stated it may have been on defrost and he will repair cooler if necessary. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 41 degrees or lower. Sanitizer at 0 ppm. Change out sanitizer bottle every four hours. Inspector: Anderson.

Eagle’s Nest Sweet Retreat, 16 S. Stadium, Oregon, inspected July 29. Pepperoni at 47 degrees, eggs 55 degrees, sausage 48 degrees, and lettuce 58 degrees. Food discarded. During preparation, cooking, 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: Anderson.

Biggby Coffee, 2959 Navarre, Oregon, inspected July 29. Milk holding at 42.5 degrees and half-and-half at 46 degrees. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 41 degrees or lower. Pink slime buildup in ice machine. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Hand washing sink without adequate hot water. Sink should provide water at least 100 degrees through a mixing valve or combination faucet. Inspector: Anderson.

Jade Express, 2233 Woodville, Oregon, inspected July 30. Raw chicken stored above shrimp and pork in walk-in cooler. Practice proper storage order. 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. Improper method for cooling food. Eggs rolls are 45 degrees, cooling improperly in a covered container. Rice at 69 degrees cooling improperly in walk-in cooler. Buildup on can opener. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Sanitizer in wipe bucket below 50 ppm chlorine. After being cleaned, sanitize food-contact surfaces and utensils. Inspector: Anderson.

Sofo Foods, 5400 Monroe, inspected July 29. Ready-to-eat foods held refrigerated for more than 24 hours not properly date marked. Packaged, refrigerated food items with eight-day marks. Seven-day maximum holding period is allowed; change computer system to reflect correct number of days. No test kit available for measuring the quat sanitizer concentration. Working containers of chemicals not properly labeled with names of materials. Label chemicals with common names to allow for proper identification and store properly. Working containers used for poisonous or toxic materials, such as cleaners and sanitizer taken from bulk supplies, should be clearly and individually identified with contents’ common names. Inspector: Kelly Cipiti.

Plummer Pool, 6848 Maplewood, Sylvania, inspected July 29. Container holding ice scoops has buildup inside and dead ants present. Use clean container to hold ice scoops. To prevent contamination, equipment, food-contact surfaces, and utensils should be clean to sight and touch. Hand-washing sink used for other purposes. Dishes stored in every sink bay. Designate an end sink for hand washing only and label with a hand-washing sign. Set up other three sinks for ware washing. Hand sink may not be used for purposes other than hand washing. Inspector: Cipiti.

Rolf Concession, 2115 Cass, Maumee, inspected July 27. Hand sink blocked by a table upon which a combro was set up. Hand sink must always be accessible for proper hand washing. Wet wiping towels hanging on three-bay sink and no sanitizer bucket set up. Set up bucket of sanitizer for all hours of operation and keep wet towels in bucket when not in use. Inspector: Gillian Wilke.

Comboz King, 1339 Dorr, inspected July 30. Raw shell eggs in trays at bottom of shelf next to pre-packaged drinks. Prevent cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Food thermometers not accurate to within one degree Celsius or two degrees Fahrenheit. Metal stem thermometer scale observed at 40 to 160 degrees. Want 0 to 220 degrees scale for effective temperature monitoring. Sanitizer in excess of 200 ppm. Staff diluted sanitizer and retested at 100 ppm chlorine. Inspector: Markan.

Dollar Dollar Plus, 1341 Dorr, inspected July 30. Raw shell eggs in carton stored on bottom shelf along with milk. 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. Relocate milk. Date-marked, ready-to-eat food not properly discarded when required. Smoked sausage with July 16 sell-by date. To prevent illness, ready-to-eat food that has been date marked should be discarded if temperature or time are exceeded. Sausage pulled from sale. Inspector: Markan.

 

No violations:

First St. John Day School, 2471 Seaman,.

Kmart, 2830 Navarre, Oregon.

Angola Gardens, 7001 Angola, Holland.

Holland Gardens, 6530 Angola, Holland.

Plate 21, 3664 Rugby.



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