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Restaurant Inspections

Restaurant inspections 10-13

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

Violations:

Circle K, 2969 Tremainsville, inspected Sept. 12. Food was not being held at the proper temperature. Taquitos not at the proper hot holding temperatures, 112-127 degrees. Use thermometer to verify temperatures prior to offering items for sale. During preparation, cooking, cooling, or when time used as a public health control, food should be held at 135 degrees or above, 41 degrees or less. Three compartment sink blocked. A sink with at least three compartments should be provided for manually washing, rinsing, and sanitizing equipment and utensils. Equipment food contact surfaces or utensils are dirty. Buildup on chili and cheese machine, cappuccino machines. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. Hand washing sink is being used for purposes other than hand washing. Hand sink blocked with damaged material. Hand sink must be accessible at all times to ensure proper hand washing is being conducted. Inspector: Seger.

Speedway, 1708 Tremainsville, inspected Sept. 12. Food in contact with an unclean surface. Stickers and sticker residue on clean containers. Sticker residue harbors bacteria contamination on clean surfaces. Inspector: Seger.

In & Out Mart, 4721 Lewis, inspected Sept. 12. Equipment food contact surfaces or utensils are dirty. Build up underneath the coffee filter basket. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. Inspector: Seger.

Genesis Village, 2429 S. Reynolds, inspected Sept. 15. Food in contact with an unclean surface. Stickers and sticker residue on clean containers. Sticker residue harbors bacteria contaminating food items. Food should only contact the surfaces of cleaned and sanitized equipment and utensils or single use and/​or single service articles. Inspector: Seger.

In & Out, 1001 Berdan, inspected Sept. 18. Working containers of poisonous or toxic chemicals lack proper labels with the name of the material. Corrected. Glass cleaner in an unmarked spray bottle. Working containers 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 the material. Inspector: Jodi Cline.

San Marco’s Restaurant, 235 Broadway, inspected Sept. 16. Food was not cooled using the proper time and temperature parameters. Corrected. Cooked rice being cooled in shallow pans sitting on a table. Follow proper cooling process. Food being held at improper temperature. Sour cream in condiment display case at 45 degrees. Corrected. Food must be held at 41 degrees or lower to prevent bacterial growth. Inspector: Carrie Lingle.

Maumee Bay Brewing Company, 27 Broadway, inspected Sept. 14. No towels or hand-drying device at the hand washing sink behind pub bar. Corrected. Inspector: Lingle.

Outback Steak House, 401 W. Dussel, Maumee, inspected Sept. 8. Cooked rice and onions stored at room temperature with an internal temperature of 70 degrees. Follow proper temperature guidelines. Rinse temperature in a mechanical washing operation is inadequate to sanitize dishes and utensils. Inspector: Kelly Sattler.

Lai Lai Asian Mart, 3205 W. Central, inspected Sept. 12. Food improperly protected from contamination by separation, packaging, and segregation. Broken eggs over packaged food and uncooked sausage over tofu. Follow proper food storage order. Food being held at improper temperature. Packaged products with labels stating to keep under refrigeration in the dry stock area. The following products were affected: bamboo shoots and pickled radish, spicy and regular flavor. During preparation, cooking, or cooling, or when time is used as a public health control, they must be held at 135 degrees or above, 41 degrees or less. The items were embargoed. The hand washing sink was not easily accessible. Box of dishes covered the hand sink. Box was removed. Corrected. No towels or hand drying device at the hand washing sink. Corrected. Inspector: Cline.

Schorling’s Market, 3115 W. Bancroft, inspected Sept. 16. Equipment food contact surfaces or utensils are dirty. Knives with residue hanging on magnetic strip. To prevent contamination, equipment food contact surfaces and utensils should be clean to sight and touch. Inspector: Cline.

Rite Aid, 3013 Monroe, inspected Sept. 16. The air gap between a plumbing fixture and a piece of equipment that was insufficient to prevent back-siphonage of contaminated water. Mop sink with back flow diverter in place. A garden house left in place on faucet and dangling down into the mop sink basin. Not sure of maintenance, inspection and testing schedule for back low diverter. 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 water supply inlet and may not be less than 1 inch. Staff will install a quick-release hose connector and hang hose up nearby. Inspector: John Markan.

Winterfield Ventures Academy, 305 Wenz, inspected Sept. 16. Food was not being held at the proper temperature. Sloppy Joe mix on line at 117 degrees. Hold food at 135 degrees or above, 41 degrees or less. Inspector: Markan.

El Camino Real Maumee, 551 W. Dussel, Maumee, inspected Sept. 24. Observed the presence of live insects. The presence of insects, rodents, and other pests should be controlled by routinely inspecting incoming shipments of food. Inspector: Sattler.

Maumee Wines, 2557 Parkway, Maumee, inspected Sept. 23. Refrigerated ready-to-eat food held refrigerated for more than 24 hours was not properly date marked. Follow proper procedure for date marks. Inspector: Sattler.

Kinder Care Learning Center, 125 Chesterfield, Maumee, inspected Sept. 23. Vegetable soup is 111 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, 41 degrees or less. Inspector: Sattler.

Cafe Marie, 570 W. Dussel, Maumee, inspected Sept. 23. The under-counter reach-in cooler at the expo area is holding milk at 47 degrees and whipped cream at 45 degrees. Food must be held cold at 41 degrees or lower at all times. Adjust or repair cooler. Inspector: Sattler.

Waffle House, 7050 Orchard Center, Holland, inspected Sept. 10. Cheese at 48 degrees in the drawer of the prep top cooler. The cheese and butter was removed from the drawer of the prep top cooler. Food in the prep top cooler must be maintained at 41 degrees or lower. Inspector: Jennifer Gottschalk.

Toddler Tech Child Care, 1540 Holloway, Holland, inspected Sept. 15. Time/​temperature control for safety food in the one-door cooler in the kitchen above 41 degrees. Food in the coolers must maintain at 41 degrees or lower to prevent the growth of bacteria that could lead to a food borne illness. The facility does not have a food prep sink with a proper air gap to wash whole produce. Contact a plumber and apply for permits to install an air gap on the sanitizer sink of the 3 compartment sink. Inspector: Gottschalk.

Magic Wok, 6829 Airport, Holland, inspected Sept. 15. Cooked vegetables at 117 degrees in the front steam table. Corrected. The facility voluntarily discarded the vegetables. The cooked vegetables must maintain a temperature of 135 degrees or higher to prevent the growth of bacteria that could lead to a food-borne illness. Do not double pan the vegetables to help maintain temperature. Ziploc bags of oven-roasted chicken lack seven-day discard date. Sanitizing wiping cloth bucket tested at 0 ppm for quat sanitizer. Quat sanitizer wiping cloth buckets should test at 200 ppm. Use the quat test kit to check the concentration and change as needed. After being cleaned, food contact surfaces and utensils should be sanitized. Inspector: Gottschalk.

Prescribed Pediatric Center, 1932 Birchwood, inspected Sept. 16. Packed lunch in the small refrigerator at 44 degrees, and the cooler had an air temperature of 44 degrees. Food should be held at 135 degrees or above; 41 degrees or less. Inspector: Gottschalk.

University of Toledo Early Learning Center, 1932 Birchwood, inspected Sept. 16. Time/​temperature control for safety food above 41 degrees in the one-door cooler. Found ranch at 50 degrees, milk 52 degrees. Cold hold food in the cooler at 41 degrees or lower. Food was removed and discarded. Provide a new cooler thermometer. No three compartment sink for the manual washing, rinsing, and sanitizing of utensils. The facility currently uses a home-style dish machine to wash utensils and dishes. All ware washing must be conducted in a 3 compartment sink with drain boards or in a commercial dish machine. A sink with at least three compartments should be provided for manually washing, rinsing, and sanitizing equipment and utensils. Contact this department with the make and model number for the sink or dish machine for approval. Apply for all required plumbing permits. There is no test kit available for measuring the concentration of the sanitizer. Provide test kit. Food contact surfaces and utensils were not sanitized using an approved process. A hand washing sink may not be used for purposes other than hand washing. Inspector: Gottschalk.

Frozen Frenzy, 3333 Airport, inspected Sept. 16. Right side of soft-serve ice cream machine at 44 degrees. Corrected. Soft-serve machine should hold at 41 degrees or lower. Facility will drain the mix and not use machine until repaired. No chlorine test paper to use for chlorine sanitizer in the ice cream machine. There is no test kit available for measuring the concentration of the sanitizer. Provide a chlorine test kit. Inspector: Gottschalk.

Wendy’s, 14180 Airport, Swanton, inspected Sept. 18. Time/​temperature control for safety food above 41 degrees in the front prep top cooler. Shredded cheese at 45 degrees and tomato at 44.5 degrees. Food in the prep top cooler must be maintained at 41 degrees or lower. Do not over stock each pan. Inspector: Gottschalk.

Ridgewood Manor, 3231 Manley, Maumee, inspected Sept. 19. Scrambled eggs had a temperature of 112-120 degrees in the steam table. Corrected. Hot holding time/​temperature control for safety food must be held hot at 135 degrees or higher. Do not leave an open space next to the egg in the steam table, place a lid or pan to prevent the heat from escaping. Lid added, and eggs than held at 139 degrees. The food prep sink has a direct connection to the garbage disposal. Food prep sinks must have a 2-inch indirect connection to the sewer line to prevent cross-contamination. A garbage disposal should not be on a food prep sink. Contact a licensed plumber to install a proper air gap on the 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: Gottscalk.

Village Pizza Factory Ltd., 6792 Providence, Whitehouse, inspected Sept. 19. The wash compartment of the three-compartment sink is no longer holding water. This is the only means for proper ware washing. Repair the sink immediately. Plumbing must remain in good condition at all times. A plumbing should be repaired according to the Ohio building code. Inspector: Gottschalk.

Whitehouse Party Store, 6652 Providence, Whitehouse, inspected Sept. 23. Eggs stored above beer in the walk-in cooler. Corrected. Store eggs on the bottom shelf to protect food from cross-contamination. Follow proper food storage order. Chemical stored above packaged drinks on the storage shelf. Store chemicals away from food and food contact items to protect these items from cross-contamination. Inspector: Gottschalk.

Shirley’s Gourmet Popcorn Co., 3100 Main, Maumee, inspected Sept. 23. No label on the sanitizer spray bottle. Label chemical spray bottles to allow employees to know what it contains. Working containers used for poisonous or toxic material such as cleaners and sanitizer taken from bulk supplies should be clearly and individually identified with the common name of the material. Inspector: Gottschalk.

Bleu Smoke Bar & Grill, 8165 Airport, Holland, inspected Sept. 23. Open bags of panko and flour on the storage shelf. Provide a NSF/​commercial-grade container to store all open bulk food items to protect from cross-contamination. Label bulk food containers if the product is emptied into the container to allow employee to know what it is. 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. Pulled chicken cooling with a tight-fitting lid on the containers. Corrected. Follow proper cooling process for food. Open containers of capers and teriyaki sauce at room temperature. Corrected. The labels on these containers state the product must be refrigerated after opening. The capers and teriyaki were discarded. Inspector: Gottschalk.

Wendy’s, 590 W. Dussel, Maumee, inspected Sept. 22. Cheese sauce is hot holding at 116 degrees. During preparation, cooking, or cooling, or when time is used as a public health control, food should be held hot at 135 degrees or above. Cheese was discarded. Inspector: Sattler.

Buster Browns, 313 Conant, Maumee, inspected Sept. 22. There is no test kit available for measuring the concentration of the quat sanitizer. A test kit or other device that accurately measures the concentration in PPM (mg/​L) of sanitizing solutions should be provided. There is a chlorine test kit available, but quat sanitizer is used. Inspector: Sattler.

Toledo Correctional Institution, 2001 E. Central, inspected Sept. 24. Food that was not properly protected from contamination by separation, packaging, and segregation. Opened bulk food items stored in plastic bags in the dry stock room. Food should be protected from cross-contamination by separating raw animal food during storage, preparation, holding and display form cooked ready to eat food as described in this rule. Provide NSF grade approved containers with lid for proper storage to protect food from contamination. Opened bottles of lime and lemon juice in dry stock room. Labels state refrigerate after opening. Bottles were discarded. Read all labels for proper storage. Corrected. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 135 degrees or above, 41 degrees or less. The presence of live insects (fruit flies). Basket of collected fruits with fruit flies. Basket discarded. Corrected. The presence of insects, rodents, and other pests should be controlled 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. Inspector: Jeffery Boamah.

Stop & Go, 4870 N. Summit, inspected Sept. 26. Temperature control for safety food items (turkey sandwich, hamburger, cottage cheese, beef burrito) at 44, 45, and 43 degrees. Food items should be held at 41 degrees and below. During preparation, cooking, cooling, or when time is used as a public health control, food should be held at 135 degrees or above, 41 degrees or less. There is not 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. Chlorine sanitizer bottle with high concentration above 200 ppm. Chlorine sanitizer should hold a concentration of 50 ppm to 100 ppm. After being cleaned, food contact surfaces and utensils should be sanitized by a method as listed in this rule. Inspector: Boamah.

Zacharya’s Eatery & Cafe, 3455 W. Alexis, inspected Sept. 25. A food thermometer was not readily accessible. Provide a 0-220 probe thermometer to monitor food temperatures. Provide an internal thermometer for the prep top cooler on the line. Food temperature measuring devices should be provided and readily accessible for use. The concentration and/​or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code for the dish machine and in the sanitizer wipe cloth bucket. Use the test kit every day to ensure proper concentration of 50-100 ppm. Contact service representative to repair dish machine. Do not use until repairs are made and verified. Set up three compartment sink to manual wash. A chlorine solution should have a minimum temperature based on the concentration and pH of the solution as specified in the code. Inspector: Kelly Cipiti.

Highland Meadows Golf Club — Main Kitchen, 7455 Erie, Sylvania, inspected Sept. 25. Refrigerated ready-to-eat food held refrigerated for more than 24 hours was not properly date marked. A few items were without a date mark: sliced turkey, cooked rice, mashed potatoes, lettuce, etc. Be sure to mark required items with a date mark. 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. Inspector: Cipiti.

Recently inspected restaurant with no violations:

Monnette’s Market, 2003 N. Reynolds.

Rite Aid, 2430 Glendale.

Dollar General, 815 S. Holland Sylvania, Holland.

Lucky Lady Match.n.Win, 110 N. McCord.

Dana Trust, 6201 Trust, Holland.

Bay Cafe, 2801 Bay, Oregon.

Positive Beginnings, Inc., 102 S. Summit.

Pj’s Deli Ltd., 500 Madison.

Jeannie’s Coffee Shop, 1 Government.

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