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Wednesday, October 01, 2014
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Published: Monday, 9/1/2014 - Updated: 4 weeks ago

Restaurant Inspections: 9-1

Recently released inspection reports of Lucas County food-service operations

Violations

Sonny Berry’s Bayshore Supper Club Inc., 5307 Bayshore, Oregon, inspected Aug. 15. Raw shell eggs stored above ready-to-eat food and raw ground beef over raw roast beef. Food should be protected from contamination by separating raw animal food from cooked, whole-cut, or ready-to-eat food during storage, preparation, holding, and display. Chlorine sanitizer concentration over 200 ppm. Facility using quat strips to test chlorine sanitizer. Chlorine sanitizer concentration must be between 50-100 ppm to properly sanitize and not leave chemical residue. Corrected. Inspector: Emily Anderson.

Vito’s Pizza, 4035 Navarre, Oregon, inspected Aug. 16. Cheese sticks at 50 degrees, not held at the proper temperature. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 41 degrees or below. Product moved to cooler holding at 41 degrees and below. No labels on bottles stored with chemicals and manager unable to identify bottles’ contents. 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: Anderson.

Papa John’s Pizza, 3150 Navarre, inspected Aug. 16. Bacon, sausage, chicken, and ham held at improper temperatures in prep-top cooler. During preparation, cooking, cooling or when or when time is used as a public health control, food should be held at 41 degrees or lower. No towels or hand drying device at hand-washing sink by three-bay sink. Provide proper means to dry hands at hand sinks. Inspector: Anderson.

Corduroy Carryout LLC, 5781 Corduroy, Oregon, inspected Aug. 18. Raw shell eggs stored over ready-to-eat foods. Protect food from cross contamination by separating raw animal food from cooked or ready-to-eat food during storage preparation, holding, and display. Salami at 50 degrees and at cream cheese 49 degrees in display cooler. During preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Quat sanitizer over 200 ppm. Maintain quat at 200 ppm to effectively sanitize. Inspector: Anderson.

Tony Packo’s Cafe, 1902 Front, inspected Aug. 18. Hand antiseptic used as hand dip was not maintained at the proper strength. Hand dip over 100 ppm. A hand antiseptic used as a hand dip should be maintained clean and at a strength equivalent to at least one hundred ppm chlorine. Foods (cheese 60 degrees, lettuce 60 degrees, chicken 60 degrees, cheese 48 degrees, and ranch 60 degrees was not being held at the proper temperature in prep cooler. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 41 degrees or below. Inspector: Anderson.

City Diner LLC, 2524 Navarre, Oregon, inspected Aug. 15. Person-in-charge unable to demonstrate proper knowledge of food safety and prevention. Based on risks inherent to food operations, person-in-charge should demonstrate to licensor the applicable food-safety knowledge during inspections and upon request. Refrigerated, ready-to-eat food held past seven-day discard date. Out-of-date food discarded. 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 day or date to be consumed, sold, or discarded. Significant buildup inside ice machine. Keep equipment, food-contact surfaces, and utensils clean to sight and touch. Hand-washing sink blocked by items from cook line and used by employee to dump contaminated ice. Keep hand sink accessible at all times for employee use and do not use for purposes other than hand washing. No supply of soap or equivalent at hand-washing sink in cook area. Provide hand-cleaning supplies. Live insects present in prep room/​dish machine room. Control pests by routinely inspecting incoming shipments of food and supplies, inspecting premises for evidence of pests, and eliminating harborage conditions. Inspector: Anderson.

Smyth Deli LLC, 5931 Heatherdowns, inspected Aug. 11. No test kit available for measuring sanitizer concentration. Provide proper test kit. Inspector: Kelly Sattler.

Trotters Tavern, 5131 Heatherdowns, inspected Aug. 11. Raw steaks stored above ready-to-eat lunch meats in walk-in cooler. Protect food from cross contamination by separating raw animal food from cooked or ready-to-eat food during storage preparation, holding, and display. Some refrigerated, ready-to-eat foods not date marked. 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 day or date to be consumed, sold, or discarded. Food may be held up to seven days at 41 degrees or lower. Inspector: Sattler.

Mango Tree, 217 S. Reynolds, inspected Aug. 14. Refrigerated, ready-to-eat food not properly date marked: ranch dressing in walk-in cooler 7/​25, tuna salad in prep table bottom 8/​4, prime rib sauce 8/​6. 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 day or date to be consumed, sold, or discarded. Inspector: John Markan.

Hope Learning Academy of Toledo, 4234 Monroe, inspected Aug. 15. Raw shell eggs in cartons stored high above ready-to-eat and perishable food. Protect food from cross contamination by separating raw animal food from cooked or ready-to-eat food during storage preparation, holding, and display. Staff to re-shelve food. Inspector: Markan.

Longhorn Steakhouse, 459 Dussel, Maumee, inspected Aug. 8. Over-full cheese drawer allowed cheese to touch drawer frame, preventing drawer from closing properly. Food should only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/​or single-service articles. Blue cheese at 46 degrees. During preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Inspector: Sattler.

Charlie’s Restaurant, 6945 W. Central, inspected Aug. 8. Improper reheating of food for hot holding using steam table. Time-and-temperature controlled for safety food that is cooked, cooled, and reheated for hot holding must be reheated to at least 165 degrees on direct heat source within two hours. Food reheated in microwave. Shell eggs at 70 degrees and cooked chicken at 50 degrees after being left out at room temperature too long during food preparation. Hold food hot at 135 degrees or above, or cold at 41 degrees or below. Back hand-washing sink used for storage of cleaning supplies. Do not use hand sinks for purposes other than hand washing. Working containers of chemicals not properly labeled with name of material. Working containers used for poisonous or toxic materials, such as cleaners and sanitizer taken from bulk supplies, should be clearly and individually identified contents’ common names. Inspector: Sattler.

Golden Dragon, 5624 Secor, inspected Aug. 14. Equipment, food-contact surfaces, or utensils are dirty. Keep equipment, food-contact surfaces, and utensils clean to sight and touch. Inspector: Stacy Seger.

Kroger, 4925 Jackman, inspected Aug. 13. Genoa salami with no date mark. 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 day or date to be consumed, sold, or discarded. Thermometers in meat bunkers not functional. Maintain food temperature measuring devices accurate to within 1 degree Celsius or 2 degrees Fahrenheit. Faucet leaking at three-bay sink inside Starbucks. Maintain all plumbing in good repair. Inspector: Seger.

Circle K, 5342 Lewis, inspected Aug. 13. Raw shell eggs stored above dips in reach-in cooler. Store eggs on bottom shelf to prevent contamination. Inspector: Seger.

Spirit, 5001 Douglas, inspected Aug. 13. Three-bay sink for manual washing, rinsing, and sanitizing of utensils blocked and not used for ware washing. Sink with at least three compartments shall be provide for manually washing, rinsing, and sanitizing equipment and utensils. No test kit available for measuring sanitizer concentration. Current test strips not appropriate for quat or chlorine. Provide proper test kits. Areas under coffee filter baskets and cappuccino machine hoppers are dirty. Keep equipment, food-contact surfaces, and utensils clean to sight and touch. Inspector: Seger.

Maumee Bay State Lodge - Snack Bar, 1750 Park, Oregon, inspected Aug. 13. No sanitizer set up. During working hours, a sanitizer bucket must be set up at all times and changed every four hours. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning. Flies throughout facility. Control pests by routinely inspecting incoming shipments of food and supplies, inspecting premises for evidence of pests, and eliminating harborage conditions. Inspector: Anderson.

Eastern Community YMCA, 2960 Pickle, Oregon, inspected Aug. 13. Hot dogs held past seven-day date mark. Discarded. 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 day or date to be consumed, sold, or discarded. Hand-washing sink blocked by trash can. Keep hand-washing sinks accessible at all times for employee use. Inspector: Anderson.

Orchard Villa, 2841 Munding, Oregon, inspected Aug. 13. Food not cooled using proper time-and-temperature parameters. Food cooling while covered in walk-in cooler. Cooked food should be rapidly cooled to 41 degrees or lower, except for raw eggs that are received at 45 degrees or lower and stored at ambient air temperature of 45 degrees or lower. Buildup inside juice gun. Keep equipment, food-contact surfaces, and utensils clean to sight and touch.. Hand sinks blocked by trash can at three-bay sink and by cups at ice machine. Keep hand-washing sinks accessible at all times for employee use. No soap or paper towels at hand sink by ice machine. Stock hand sinks at all times with paper towels and soap. Inspector: Anderson.

Mi Hacienda, 3302 Glanzman, inspected Aug. 6. Drawer cooler holding shrimp, chicken, and steak at 47 to 57 degrees. During preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Out-of-temperature food discarded. Manager stated a part was on order for drawer cooler. Do not use cooler until repaired. Control pests by routinely inspecting incoming shipments of food and supplies, inspecting premises for evidence of pests, and eliminating harborage conditions. Inspector: Sattler.

Thirsty Turtle, 531 Oak, inspected Aug. 13. Buildup inside ice machine. Keep equipment, food-contact surfaces, and utensils clean to sight and touch. Plumbing system does not comply with state code. Inspector: Carrie Lingle.

Lucas County Corrections Center, 1622 Spielbusch, inspected Aug. 13. Flour and other dry goods not properly stored in containers with lids. Bologna at 60 to 64 degrees and beans at 125 degrees on serving trays waiting to be delivered. During preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Flying insects present. Control pests by routinely inspecting incoming shipments of food and supplies, inspecting premises for evidence of pests, and eliminating harborage conditions. Inspector: Lingle.

Speedway, 5160 Dorr, inspected Aug. 13. Ready-to-use onions at self-serve counter at 43 degrees. During preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Staff to cool onions. Inspector: Markan.

Reynolds Mini Mart, 522 S. Reynolds, inspected Aug. 13. Ready-to-eat food directly on floor. Store food six inches or higher off floor in approved racking to prevent cross contamination. Only prepackaged beverages allowed on floor. Inspector: Markan.

Family Dollar, 2849 W. Central, inspected Aug. 7. Buildup in corners and along wall in dry storage area, and evidence of pests. Contact licensed applicator to remove unwanted pests. Control pests by routinely inspecting incoming shipments of food and supplies, inspecting premises for evidence of pests, and eliminating harborage conditions. Inspector: Markan.

Mercy Healthcare Center Cafe, 2200 Jefferson, inspected Aug. 11. Chicken salad at 52 degrees and ham salad at 48 degrees in bottom of prep table. During preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Corrected. Dish machine rinse temperature too low to sanitize dishes and utensils. Test run consecutively on hot machine and still lacked minimum temperature. Staff contacted repair service for following day and until then will use three-bay sink for manual ware washing. Improper direct connection between sewage system and drain originating from equipment in which food, portable equipment, or utensils are placed. Inspector: Markan.

 

No violations

Deb’s Soft Kreme, 1326 Navarre.

Connie’s Celebrations, 6195 Lewis.

Cherry Lane Custom Cakes, 3326 Glanzman.

Wynn Center, 5224 Bayshore, Oregon.

Oregon Recreation Dept., 5330 Seaman, Oregon.



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