Restaurant Inspections: 8-25
8/25/2014
Recently released inspection reports of Lucas County food-service operations.
Violations:
Vito’s Pizza, 4317 Heatherdowns, inspected Aug. 5. A child in the food prep area while food preparation is taking place. The person in charge shall ensure that persons unnecessary to the operation are not allowed in the food preparation, food storage or ware washing areas. Boneless wings are holding cold in the bottom of the pizza prep top cooler at 45 degrees. During preparation, cooking, cooling or when time is used as a public health control. Food shall be at 41 degrees or less at all times. Adjust or repair this cooler. Inspector: Kelly Sattler.
Family Pantry, 4319 Heatherdowns, inspected Aug. 5. Raw bacon and raw shell eggs stored above margarine in the walk in cooler. Food should be protected from cross contamination by separating raw animal food during storage, preparation, holding and display from cooked ready to eat food as described in this rule. There is no hand washing sink in this facility. Because cappuccino and slushies are served, a hand washing sink is required. Inspector: Sattler.
Speedway, 2510 S. Reynolds, inspected Aug. 5. A quaternary ammonium sanitizing solution is too strong at over 500 ppm. A quaternary ammonium sanitizing solution should: (a) Have a minimum temperature of 75 degrees, (b) Have a concentration as specified and as indicated by the manufacturer’s use directions included in the labeling, (c) be used only in water with 500 ppm (mg/L) hardness or less, or used in water having a hardness no greater than specified by the manufacturer’s label. The manufacturer’s label indicates that this sanitizer should be used at 150-400 ppm. Inspector: Sattler.
Smokey Bones Bar & Fire Grill, 512 W. Dussel, Maumee, inspected Aug. 5. The cole slaw is holding cold at 44 degrees in the prep top cooler at the expo area. During preparation, cooking, cooling or when time is used as a public health control, food should be held cold at 41 degrees or less. Adjust or repair this cooler. Inspector: Sattler.
East Toledo Senior Activities Center, 1001 White, inspected Aug. 6. Wet Wipe clothes resting out of sanitizer solution. Clothes that are in use for wiping counters and other equipment surfaces should be held between uses in chemical sanitizer solution. Inspector: Emily Anderson.
Pearson’s Party Store, 3217 Seaman, inspected Aug. 6. Food (chili) holding at improper temperature to prevent bacteria growth. Chili was reheated to 165 degrees and equipment was adjusted to increase hot holding temperature. Inspector: Anderson.
Starbucks, 6975 W. Central, inspected Aug. 9. Food not being held at the proper temperature. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 135 degrees or 41 degrees or less. Inspector: Nathan Fries.
Real Nutrition, 1100 N. McCord, inspected Aug. 9. A hand washing sink without water at the required temperature. A hand washing sink should be equipped to provide water at temperature at a temperature of at least 100 degrees through a mixing valve or combination faucet. Inspector: Fries.
Bob Evans Farms, 6435 Centers, Holland, inspected Aug. 5. Foods were not cooled using the proper time and temperature parameters. Cooked food should be rapidly cooled to 41 degrees or less. Foods were not being held at the proper temperature. Food should be held at 135 degrees or 41 degrees or less. Inspector: Fries.
All 4 Kids LLC, 330 Oak, Holland, inspected Aug. 5. Ready to eat food that had been date marked was not properly discarded. To prevent illness refrigerated, ready to eat food that has been date marked in the facility should be discarded if it exceeds the temperature or time except the time the food is frozen in the container or package that does not bear a date or day is marked with a date or day that exceeds the time and temperature as required in this code. Inspector: Fries
Magic Wok, 5905 W. Central, inspected July 29. The food was not being held at the proper temperature. 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 less. Working container of poisonous or toxic chemicals that were not properly labeled. Containers used for poisonous or toxic materials such as cleaners and sanitizer taken from bulk supplies should be clearly and individually identified. Inspector: Fries.
Vito’s Pizza, 847 S. McCord, Holland, inspected July 29. Refrigerated ready to eat food held refrigerated for more than 24 hours was not properly date mark. Corrected. Refrigerated ready to eat food held refrigerated for more than 24 hours should be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded. A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. A quaternary ammonium sanitizing solution should have: (a) a minimum temperature of 75 degrees, (b) have concentration as specified and as indicated by the manufacturer’s use directions include in the labeling, (c) be used only in water with 500 ppm (mg/L) hardness or less; used in water having a hardness no greater than specified by the manufacturer’s label. Corrected. Inspector: Fries.
Stone Oak Country Club, 100 Stone Oak, Holland, inspected July 30. Food that was not properly protected from contamination by separation, packaging, and segregation. Food should be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from cooked ready to eat food as described in the in this rule. Food were not being held at the proper temperature. 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 less. Corrected. Inspector: Fries.
Little Learners Discovery Center, 11445 Sylvania, Berkey, Ohio, inspected July 29. Food that was not properly protected from contamination by separation, packaging, and segregation. Corrected. Food should be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from cooked ready to eat food. Inspector: Fries.
Stop N Shop, 6437 Central, inspected July 29. Food was not being held at the proper temperature. 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 41 degrees or less. There is no test kit available for measuring the concentration of the sanitizer. A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions should be provided. Water under pressure is not available to all fixtures and equipment that are required to use water. Water under pressure should be provided to fixtures, equipment, and nonfood equipment that are required to use water. Inspector: Fries.
Econo Lodge, 1201 East, Holland, inspected July 29. Build up on the interior of the juice machine. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. Inspector: Fries.
Fowl and Fodder, 7408 W. Central, inspected Aug. 8. Food that was not properly protected from contamination by separation, packaging, and segregation. Food should be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from cooked ready to eat food as described in this rule. Inspector: Fries.
Family Dollar Store, 1121 W. Bancroft, inspected Aug. 8. Food that was not properly protected from contamination by separation, packaging, and segregation. Refrigerated raw sausage stores above ready to eat, juices in retail. Food should be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from cooked ready to eat food. Follow food storage in the cooler guideline. Inspector: John Markan.
Vip Market, 241 W. Bancroft, inspected Aug. 8. Food that was not properly protected from contamination by separation, packaging, and segregation. Prepackaged deli sandwiches/subs in cardboard box that is water soaked. Food should be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from cooked ready to eat food. Discuss with staff, will not sell and design better storage practices. Inspector: Markan.
Rite Aid, 114 S. Byrne, inspected Aug. 8. The air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Mop sink has grey water up to mid point. Garden hose left attached with free end on floor. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment should be at least twice the diameter of the water supply inlet and may not be less than one inch. Inspector: Markan.
Biggby Coffee, 4031 N. McCord, Sylvania, inspected Aug. 6. Food contact surfaces were not easily cleanable observed cardboard being used to line the shelf in the walk in cooler. This material is not acceptable because it is absorbent and not easily cleanable. Use a material that is nonabsorbent, smooth, and easily cleanable. For example plexi glass or stainless steel. Multiuse food contact surfaces should be smooth and accessible for cleaning and inspection without being disassembled by disassembling without the use of tools, or by easy disassembling with the use of hand held tools. No hand cleaning liquid, power or bar soap in the back kitchen area. Each hand washing sinks shall be provided with a supply of hand cleaning liquid, power, or bar soap. Inspector: Kelly Cipiti.
Congregation B’nai Israel, 6525 Sylvania, Sylvania, inspected Aug. 5. The white ice scoop with significant damage. Replace scoop. Multiuse food contact surfaces should be smooth and free from damages. Build up inside the ice machine on the black catch plate. Thoroughly clean and sanitize inside surfaces to prevent the growth of mold or bacteria. Ice machine flushing procedures for water advisory. First throw away all ice that remains from when advisory was in affect. If you have a filter on your ice maker, you will need to replace the filter after flushing your ice machine. Flush cold water dispenser for five minutes. After flushing these lines, let the ice maker container fill up completely and discard this ice. Sanitize inside surfaces and change filter. More information can be located on lucascountyhealth.com. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. Inspector: Cipiti.
Sylvania Senior Center, 7140 Sylvania, Sylvania, inspected Aug. 5. There is no test kit available for measuring the concentration of the sanitizer. A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solution should be provided. Pink build up inside the ice machine on the catch plate. To prevent the growth of mold or bacteria, clean and sanitize all inside surfaces. Because of the water advisory all remaining ice from the weekend must be discarded. Flush lines and sanitize, change filter if one is present. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. Inspector: Cipiti.
Restaurant Pacific, 7629 Sylvania, Sylvania, inspected Aug. 6. Food in contact with an unclean surface. A bowl of celery was found in the hand sink. This is not acceptable. Never use the hand for anything other than hand washing. Use the designated prep sink for food washing. Food should only contact the surfaces of cleaned and sanitized equipment and utensils or single use and/or single service articles. Hand washing sink not easily accessible. Items were placed in front of the hand sinks prevent easy access. Keep the path to sinks free and accessible. A hand washing sink should be maintained so that it is accessible at all time for employee use. Improper storage of chemical spray bottle. Poisonous or toxic materials should be stored so they cannot contaminate food, equipment, utensils, lines, or single service or single use articles. Inspector: Cipiti.
Family Dollar Stores, 1121 N. Reynolds, inspected Aug. 7. A direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Mop sink has a garden hose left attached and loose end in bottom of mop sink. A connection may not exist between the sewage and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code. Inspector: Markan.
Dollar General, 1305 Reynolds, inspected Aug. 7. A direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Mop sink has garden hose hooked up with opposite hose end in bottom of mop sink. Observed grey/black water at bottom of mop sink. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code. Inspector: Markan.
City Tan & Nutrition, 1207 N. Reynolds, inspected Aug. 7. Equipment food contact surfaces or utensils are dirty. Utensils, equipment cleaned and resting on cloth towels. Cloth towels are not smooth, cleanable and nonporous for effective bacteria/allergen control. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. Inspector: Markan.
The Rock’n Whiskey Saloon, 2640 W. Laskey, inspected July 30. The thermometer in the salad prep cooler is no longer functioning and needs to be replaced. Food temperature measuring devices should be provided and readily accessible for use. Chemical spray bottle hanging on dunnage rack where clean dishes are stored. Poisonous or toxic material should be stored so they cannot contaminate food, equipment, utensils, linens, single service articles, or single use articles by separating the poisonous or toxic material, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single service articles, or single use articles. Inspector: Stacy Seger.
Stop N Shop, 2 N. Reynolds, inspected Aug. 6. Plumbing system not properly repaired. Condensate drop/drips from ceiling unit in walk in retail storage area and stored below is prepackaged beverages. A plumbing system should be repaired according to the Ohio building code. Prevent condensate drop (s) from dripping onto prepackaged. This prevents cross contamination. Inspector: Markan.
Stop and Go, 1027 N. Reynolds, inspected Aug. 6. A thermometer capable of accurately measuring the temperature of thin food was not available. No probing thermometer available to verify equipment temperature gauges. A food temperature measuring device with a suitable small diameter probe should be provided and readily accessible to measure the temperature of thin foods. There is no test kit available for measuring the concentration of the sanitizer. A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions should be provided. The air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Ice cream dip well does not have a correct air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment should be at least twice the diameter of the water supply inlet. Inspector: Markan.
Gas Express Sunoco, 350 W. Bancroft, inspected Aug. 5. Food employee were not washing hands in an approved hand washing sink or automatic hand washing facility. Practice is to use bathroom hand sink or prep sink. Hand wash sink is available and needs stocking with paper towels. To ensure effective hand washing, food employee should clean their hands in a hand washing sink or approved automatic hand washing facility and may not clean their hands in a sink used for food prep or ware washing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Ready to eat food that had been date marked was not properly discarded when required. Frozen hot dogs being tempered in retail refrigerated storage unit that ranges 38 to 45 degrees. This is a 10 door public retail unit that also has condensate water drops from door to floor. Frozen dogs are frozen. To prevent illness refrigerated, ready to eat food that has been date marked in the facility should be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked with a date or day that exceeds the time and temperature combination as required in this code. There is no test kit available for measuring the concentration of the sanitizer. Sanitizer test strips not readily available. A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions should be provided. Inspector: Markan.
Dollar General Store, 2857 Airport, inspected Aug. 5. A direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Mop sink does not have an air gap. Currently has garden hose hooked up and left into the sink well(below flood rim). A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code. Inspector: Markan.
My Momma’s Kitchen, 5151 South Hill, inspected Aug. 5. Food that was not properly protected from contamination by separation, packaging, and segregation. Walk in refrigeration unit has most eggs stored correctly, but some stored along with green pepper, tomato. Raw chicken stored above bacon, hot dogs/polish sausage. Food should be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from cooked ready to eat food as described in this rule. Refrigerated ready to eat food held refrigerated for more than 24 hours were not properly date marked. Some date marking but not all food date marked. This includes the items in prep table including prepackaged sliced meats that has use or freeze by July 31, 2014. It is cool to the touch and not date marking and its 8/5. Items in walk in cooler cooked rice individually portioned, potato fries without date marking. Refrigerated, ready to eat, food held refrigerated for more than 24 hours should be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day be consumed, sold, or discarded as required in this rule. Inspector: Markan.
Dairy Depot, 4160 Navarre, Oregon, inspected Aug. 1. Food were not being held at the proper temperature. Ice cream mix holding at temperatures of 42 to 45 degrees. Adjust temperature in cooler to hold below 41 degrees. During preparation, cooking, or when time is used as a public health control food should be held at 41 degrees or less. Build up in ice scoop container. Corrected. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. Inspector: Anderson.
Briskets, 2474 Navarre, Oregon, inspected Aug. 1. Food were not being held at the proper temperature. Creamer containers sitting on ice holding at temperatures between 50 to 69 degrees. Food was discarded. During preparation, cooking, or cooling, or when time is used as a public health control, food should be held at 135 or above or at 41 degrees or less. Build up in ice bin under pop dispenser. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. Inspector: Anderson.
The Bottom Line, 2053 Starr, inspected July 31. No supply of hand cleaning liquid, powder or bar soap at the hand washing sink. No soap or paper towels at bar hand sink. Each hand washing sink or group of two adjacent hand washing sinks should be provided with a supply of hand cleaning liquid, powder, or bar soap. Inspector: Anderson.
El Camino Sky, 2072 Woodville, Oregon, inspected Aug. 1. Raw chicken stored over beef. Also raw beef stored on top of peppers. Practice proper storage order. Food should be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from cooked ready to eat food as described in this rule. Food were not being held at the proper temperature. Drink mix store at room temperature. Drink mix says on container to keep refrigerated after opening. Drink mix was discarded. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 41 degrees or less. Refrigerated ready to eat food held refrigerated for more than 24 hours were not properly date marked. Refrigerated ready to eat food held refrigerated for more than 24 hours should be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Build up in the interior of ice machine. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. Chlorine sanitizer concentration above 100 ppm. Concentration must be between 50-100 ppm to properly sanitize without leaving chemical residue. After being cleaned, food contact surfaces and utensils should be sanitized by a method as listed in this rule. Hand washing sink is being used for purposes other than hand washing. Employee placing dirty containers in hand sink. A hand washing sink may not be used for purposes other than hand washing. Hand sink at server station with loose faucet and hand sink in kitchen leaking. A plumbing system should be repaired according to the Ohio building code. No supply of hand cleaning liquid, powder or bar soap at the hand washing sink in a server station. Each hand washing sink or group of two adjacent hand washing sinks should be provided with a supply of hand cleaning liquid, powder, or bar soap. No towels or hand drying device at the hand washing sinks in outside bar area. Each hand washing sink or group of adjacent hand washing sinks should provide hand drying by a means described in this rule. Improper storage of poisonous or toxic materials. Dressing stored next to chemicals in down stairs storage area. Poisonous or toxic materials should be stored so they cannot contaminate food, equipment, utensils, linens, or single service or single use articles. Inspector: Anderson.
Madison Market, 901 Madison, inspected July 28. Food that was not properly protected from contamination by separation, packaging, and segregation. Raw eggs being stored above ready to eat food in deli cooler. Eggs must be stored on bottom shelf. Food should be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from cooked ready to eat food as described in this rule. Food were not being held at the proper temperature. Chicken 43 degrees, hot dogs 45 degrees, and hamburger 46 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 at 41 degrees or less. Equipment food contact surfaces or utensils are dirty. Dirty Cappuccino machine. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. A private homes and living or sleeping quarter was being used for operating a Food Service Operation or Retail Food Establishment, A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conduction FSO or RFE operations. No supply of hand cleaning liquid, powder or bar soap at the hand washing sink. Each hand washing sink or group of two adjacent hand washing sinks should be provided with a supply of hand cleaning liquid, powder, or bar soap. No towels or hand drying device at the hand washing sink. Each hand washing sink or group of adjacent hand washing sinks should provide hand drying by a means described in this rule. Inspector: Carrie Lingle.
Real Seafood Company, 22 Main, inspected July 31. Cole slaw dressing holding at improper temperatures of 47 degrees. Food items must be held at 41 degrees or below to prevent bacteria growth that can cause a food borne disease. The dressing was moved to another cooler, and the cooler was turned down. 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 less. Cardboard lining a shelf and cloth napkins under dish ware. Remove all absorbent material. They can hold bacteria and debris. Multiuse food contact surfaces should be smooth and accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand held tools. The bar iodine dish machine not reaching 12.5 ppm. Repair the dish machine so it reaches 12.5 ppm and properly sanitizes. An iodine solution should have a: (a) minimum temperature of 75 degrees, (b) pH of 5 or less or a pH no higher that the level for which the manufacturer specifies the solution is effective and (c) concentration between 12.5 (mg/L) and 25 ppm (mg/L). The hand washing sink was not easily accessible. A hand washing sink should be maintained so that it is accessible at all time for employee use. Working containers of chemicals that were not properly labeled with the name of the chemical. Working container used for poisonous or toxic materials such as cleaners and sanitizer taken from bulk supplies should be clearly and individually identified with the common name of material. Improper storage of chemical stored above food contact items. To prevent chemical contamination store chemical below any food and food contact items. Poisonous or toxic materials should be stored so they cannot contaminate food, equipment utensils, linens, or single service or single use articles. Inspector: Julie Nye.
Recently inspected restaurants with no violations:
German-American Festival Society Picnic Building, 3624 Seaman.
Killus Market, 3346 Laskey.
Ollie’s, 5860 Lewis.
Lee’s Oriental, 2527 Laskey.
Marco’s Pizza, 2525 Laskey.
Regency Hospital of Toledo LLC, 5220 W. Alexis, Sylvania.
Family Dollar, 5644 Whiteford, Sylvania.
Goerlich Center, 5320 Harroun, Sylvania.
DG’s, 10709 Jerusalem, Curtice.