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Monday, September 22, 2014
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Published: Monday, 7/23/2012

Restaurant Inspections: 7-23

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

Violations:

Applebee's Neighborhood Grill & Bar, 4702 Monroe, inspected June 21. High-temperature dish machine is not reaching the proper final rinse temperature of at least 180 degrees. Repair machine immediately. Dishes must be washed, rinsed, and then sanitized using the three-compartment sink until repairs are made. Prep top coolers at the cook line are holding foods at improper temperatures of 41 to 64 degrees. Foods must be held cold at 41 degrees or lower to inhibit the growth of harmful bacteria. Repair coolers immediately. All out-of-temperature food items must be discarded. Do not use these coolers until repairs are made. Recheck in 24 hours. The one-door cooler attached to the freezer is holding dressings at 68 degrees and chicken at 74 degrees. Cold hold such food at 41 degrees or lower. Repair cooler immediately. Recheck in 24 hours. Inspector: Kelly Sattler.

Blackwood Grille, 3309 Holland-Sylvania, inspected June 26. All foods must be held cold at 41 degrees or lower. Adjust cooler. Tubes of raw sausage stored above cooked foods in the walk-in cooler. To prevent cross-contamination, store raw meats and eggs separate from or below ready-to-eat foods and beverages. The chemical sanitizing dish machine is not dispensing any chlorine sanitizer during the final rinse. Chlorine must dispense at 50 to 100 ppm. Call for service immediately. Recheck in 24 hours. At least one person must be present at all times who is certified at a minimum of food safety level 1. Enroll food handlers in a certification class that is approved by the Ohio Department of Health. Currently, no employees are certified. Inspector: Sattler.

The Pinnacle, 1772 Indian Wood, Maumee, inspected July 9. Food being held in coolers without required seven-date discard date. Exposed foods being stored in walk-in cooler. To prevent contamination, cover open foods once the cooling process is complete. Inspector: Paul Bauman.

The Distillery, 4311 Heatherdowns, inspected July 9. Prep top cooler on cook line holding food at 45 to 47 degrees. Cold hold food at 41 degrees or below. Contact repair service as needed. Inspector: Bauman.

El Camino Sky, 2072 Woodville, Oregon, inspected July 9. Improper storage order in prep-top and walk-in coolers. Practice proper storage order to prevent cross contamination. Salsa cart holding foods at unsafe temperatures. Foods must be held at 41 degrees or less to limit bacteria growth. Service/adjust unit to hold proper temperature. No sanitizer bucket in kitchen. Provide sanitizer bucket to properly sanitize prep surfaces. Keep wipe clothes inside bucket between uses. Store scoops in clean container between uses at ice machines and chip holders. Inspector: Brandon Tester.

Tony Packo's Cafe, 1902 Front, inspected July 2. Walk-in and front coolers holding foods at unsafe temperatures at 43 to 48 degrees. Foods must be held at 41 degrees or less to limit bacteria growth. Service/adjust coolers to hold proper temperature. Inspector: Tester.

Bob Evans Farms, 6215 W. Central, inspected June 26. Sausage links are holding hot at 127 degrees in the steam table. The sausage links are double panned, which is preventing them from holding at the proper hot holding temperature of 135 degrees or higher. Do not double pan the sausage links. Raw shell eggs are sitting out at room temperature at 63 degrees. Raw shell eggs must be held cold at 45 degrees or lower at all times. Inspector: Sattler.

Speedway, 4305 Sylvania, inspected June 24. Plastic bags stored in the hand sink. Do not store any items in the hand sink. It must be kept clear and accessible for hand washing. Inspector: Sattler.

Sbarro, 5001 Monroe, inspected June 27. There is no sanitizer detected in the sanitizer bucket. Change out sanitizer buckets as needed to maintain quat sanitizer at 200 ppm. Inspector: Sattler.

Maria Early Learning Center, 4651 Monroe, inspected June 27. Quat sanitizer is too weak in the wipe cloth bucket at less that 100 ppm. Change out sanitizer buckets as needed to maintain quat at 200 ppm. Corrected. Inspector: Sattler.

Sonic Drive-In, 3225 Secor, inspected June 27. Sanitizer in the small three-compartment sink is too weak. Change sanitizer as needed to maintain proper concentration. Inspector: Sattler.

BP/Barney's Convenience Mart, 3126 Secor, inspected June 27. At least one person must be present on site who is knowledgeable in food safety practices. At this time no one is knowledgeable of the type of sanitizer used in this facility for proper washing of coffee pots and machine parts. Also, food surfaces must be periodically sanitized throughout the day. Inspector: Sattler.

Jimmy John's Gourmet Sandwiches, 4133 Talmadge, inspected June 26. No sanitizer bucket set up or sanitizer spray bottle in the food prep area. Always keep a sanitizer bucket set up so that food contact surfaces can be cleaned and sanitized throughout the day. This is a repeat violation A bucket was stored in the hand washing sink. This sink must be kept clear and accessible at all times to allow for proper frequent hand washing by food handlers. Inspector: Sattler.

Target, 5225 Monroe, inspected June 26. Nacho cheese cups are holding hot at 123 degrees in the bun warmer. This warmer is not designed to hold foods at the proper hot holding temperature of 135 degrees or higher. Discontinue the use of this warmer for cheese. Inspector: Sattler.

Mud Hens Stadium #1 Desserts, 406 Washington, inspected June25. The prep top coolers at 50 to 55 degrees. All coolers must maintain food at 41 degrees or below. Repair coolers. All food removed from cooler. Recheck cooler temperature. Inspector: Jennifer Gott- schalk.

Mud Hens Stadium Sausage, 406 Washington, inspected June 25. Inadequate ice in cooler. Sour cream holding at 47 degrees. Cold hold at 41 degrees or below. Hand washing must be conducted at the stand. Hand sink not being used. Inspector: Stacy Seger.

Mud Hens #113 Portable, 406 Washington, inspected June 25. Cold well of prep stand not properly ice holding foods above 41 degrees. Foods must be held at 41 degrees or below. Igloo cooler not properly iced to hold food below 41 degrees. Inspector: Seger.

Mud Hens Mexican, 406 Washington, inspected June 25. Dial-stem thermometer not calibrated. Thermometer must be calibrated to 32 degrees in ice water. Hands not being washed prior to putting on gloves. Inspector: Seger.

Mancy's Bluewater Grille, 461 W. Dussel, Maumee, inspected July 2. Slaw being held in frozen pans at 52 degrees. All foods, held cold, must maintain an internal temperature of 41 degrees or below. Rotate frozen pans more frequently. Inspector: Bauman.

Long John Silver's, 1027 Conant, Maumee, inspected July 2. Drive-thru, under-counter cooler holding food at 52 to 53 degrees. Cold hold food at 41 degrees or below. Foods voluntarily discarded. Contact repair service as needed. Inspector: Bauman.

Smokey Bones Bar & Fire Grill, 512 W. Dussel, Maumee, inspected July 3. Victory upright cooler holding at 62 to 65 degrees. Cold hold food at 41 degrees or below. Foods in cooler were voluntarily discarded. Inspector: Bauman.

Fricker's Maumee, 1418 Reynolds, Maumee, inspected July 3. Chemical spray bottles hanging on various surfaces throughout the kitchen. To prevent potential cross contamination, keep chemicals in a designated area away from food-prep activities. Properly label spray bottles with the name of the product contained. Repeat violation. Inspector: Bauman.

Magic Wok, 720 Conant, Maumee, inspected July 3. Cooked pasta, chicken, and beef being held without required seven-day date marking. Unlabeled chemical spray bottle hanging above three-compartment sink. To prevent potential cross contamination, store chemicals away from food and food-prep surfaces. Ensure all spray bottles are labeled with the common name of the product. Inspector: Bauman.

McDonald's, 1727 Laskey, inspected July 3. The chlorine sanitizer in the wipe cloth buckets is testing at 0 ppm. Replenish the bucket to maintain the buckets at 50 to 100 ppm to safely sanitize food-contact surfaces. Wet wiping towels stored on food contact surfaces. Store all wet towels not in use in the sanitizer bucket to prevent the growth of bacteria. The shell eggs sitting out are 56 degrees. Shell eggs must be held cold at 45 degrees or less to prevent the growth of bacteria. Keep the eggs stored under refrigeration when they are not in use. The upright Traulsen reach-in cooler is holding food above 41 degrees and has an ambient air temperature of 50 degrees. All food must be held at 41 degrees or less to prevent the growth of bacteria. Repair the cooler and do not store food in it until it is capable of holding food at 41 degrees or less. Inspector: Gillian Wilke.

Stop N Shop, 1702 W. Laskey, inspected July 3. A hand sink is needed to wash hands prior to ware washing. Clean the unused bathroom sink and provide soap, paper towels, and hot water to wash hands there. Provide either quat or chlorine sanitizer to properly sanitize food contact surfaces. The walk-in is holding food at 44 degrees. All food must be 41 degrees or less to prevent the growth of bacteria. Relocate the sandwiches in the cooler. Inspector: Wilke.

Toledo Unlimited Cellular, 1722 Laskey, inspected July 3. Raw bacon stored over ready-to-eat food. Store all raw meat below ready-to-eat food to prevent cross contamination. Corrected. Inspector: Wilke.

 

Recently inspected restaurant with no violations:

Jacky's Depot, 130 W. Dudley.

Country Campground, 8664 Yawberg, Whitehouse.

Bluegrass Campground, 5751 Waterville Swanton, Swanton.

GAF Society Picnic Building, 3624 Seaman, Oregon.

Kinder Care Learning Center, 2812 N. Holland-Sylvania.

Something Special Learning Center, 8251 Waterville-Swanton, Waterville.

Discovery Express, 1640 Timberwolf, Holland.

Wendy's, 14180 Airport, Swanton.

Outstanding Nutrition, 134 Chesterfield, Maumee.

Papa John's, 2531 Key.

Burger King, 1856 Laskey.

Hilton, 3100 Glendale.

The Baker's Kitchen, 6433 Monclova, Maumee.



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