Restaurant Inspections: 10-21
10/21/2013Recently released inspection reports of Lucas County food-service operations.
Violations:
McCord Junior High School, 4304 McCord, Sylvania, inspected Sept. 25. Container of diced ham with a 9/9 date, then stated good for two weeks. Once a package of ham is opened, it has a seven-day discard date. The day the package is opened is Day 1. Ham discarded. Trays of grill cheese placed on top of pans on hot-holding unit, and small side salads not in the iced Cambro unit. When setting up the serving line, the hot food must be placed in the pans inside the steam table to maintain at 135 degrees or higher. Cold food items (salads) must be placed in the iced Cambro unit to maintain at 41 degrees or lower, or kept in the cooler. Corrected. Inspector: Jennifer Gottschalk.
Chandler Cafe, 5648 N. Main, Sylvania, inspected Sept. 25. Soup cooled in shallow pan from last night at 45 degrees in one-door cooler. When cooling soup to reheat in individual servings, cool in a shallow pan uncovered in cooler or in a shallow pan with an ice bath. Leave in additional four hours. Monitor both cooling time and temperatures. Soup discarded. Inspector: Gottschalk.
Koto Buki, 5577 Monroe, Sylvania, inspected Oct. 3. Open and prepared time/temperature control for safety food without discard dates. The day the food is opened/prepared is Day 1 for a seven-day discard date. Make sure employees are properly labeling open and prepared food items. Vacuum-packaged fish thawing in coolers in the sushi area. Vacuum-packaged fish may not be thawed in the package. If vacuum-packaged fish must be thawed, cut the package open and thaw under refrigeration or under cold running water in food-prep sink. Label on some of vacuum-packaged fish also states to open the package when thawing. Repeat violation. Raw shell eggs stored above fish and beef in the prep-top cooler and raw fish stored above a box of avocados. Store raw shell eggs on the bottom shelf to prevent cross contamination. Open bags of bulk food in the storage room. Provide a container with a lid to store open bulk dry stock to prevent cross contamination. Store containers at least six inches off the ground to allow easy cleaning and to protect from contamination. Inspector: Gottschalk.
Vito’s Pizza, 7060 Sylvania, Sylvania, inspected Oct. 2. No discard date on open bag lettuce and chicken wings in prep-top coolers. Open and prepared time/temperature control for safety food must be dated if not used in 24 hours to allow employees to know when item must be discarded. The day a food item is opened is Day 1 for a total of a seven-day discard date. Found packaged cups of ranch sauce, barbecue sauce, and cut tomato above 41 degrees in top section of prep-top cooler across from pizza oven. Food must be held at 41 degrees or lower to prevent bacteria growth. Top section lid is off. Keep lid on and closed when not in use to help maintain food at proper temperature. Make necessary adjustments to cooler to maintain top section at 41 degrees or lower. Employees making pizza and salads from same topping containers in top section of prep-top cooler. Toppings are placed on pizza without gloves on; toppings for salads and cooked subs must be made while wearing gloves. No bare-hand contact is permitted with ready-to-eat foods. Salad and cooked-subs toppings may not come from the pizza topping containers because of bare-hand contact with these items. Use containers from the bottom section of the prep-top cooler for the salad and subs since these were always handled with gloves. Inspector: Gottschalk.
Tam-O-Shanter - Snack Bar, 7070 Sylvania, inspected Oct. 2. Blue liquid in a spray bottles labeled "Chlorox." Bottle did not contain what the label stated. Make sure bottles are labeled correctly. Discarded bottle. Inspector: Gottschalk.
Tribe’s Tavern, 4002 W. Alexis, inspected Oct. 2. No hand soap available at bar hand sink. Hand sinks must be stocked with hand soap, paper towels, and hot/cold running water for proper hand washing. Hand washing is very important in preventing contamination. Inspector: Gottschalk.
Adamo Enterprises dba Discount Beer & Cigarettes, 4048 W. Alexis, inspected Oct. 2. Pop, cups, and other items stored in rest room. Items must be removed from the rest room and may not be stored there. Inspector: Gottschalk.
Los Hermanos Enterprises LLC dba Magdalena’s, 1955 W. Alexis, inspected Sept. 30. Gnat infestation in facility. Contact a licensed pest control company to eliminate pests. Clean drains and grease traps to help eliminate infestation. Inspector: Stacy Seger.
Mr. Gyros & More, 3833 Airport, inspected Sept. 30. Chicken and hamburger improperly thawing. Do not allow food to thaw at room temperature, make sure it thaws under refrigeration, in the prep sink under cool running water, in the microwave, or as part of the cooking process. Corrected. Raw shell eggs stored above cut lettuce. Store raw shell eggs below ready-to-eat food to prevent cross contamination. Corrected. Inspector: Seger.
D & K Beverage Center, 1515 S. Byrne, inspected Sept. 30. Soft-serve machine holding soft-serve mix above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature accordingly and call for maintenance if necessary. Inspector: Gillian Wilke.
Classic Cafe, 6742 Sylvania, Sylvania, inspected Sept. 24. Found foods cooling with lids on containers. When cooling food in walk-in cooler, lids must be off the pans to allow heat to escape and food to cool quickly. Place cooling food items on top shelf to prevent cross contamination. Cool food from 135 to 70 degrees in two hours and from 70 to 41 degrees in additional four hours. Inspector: Gottschalk.
Paddy Jack’s, 5122 Heatherdowns, inspected Sept. 26. Cole slaw stored in prep-top cooler at 51 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Cole slaw discarded. Make sure to keep food in the cold wells and not on top of containers. Shredded cheese in plastic well of prep-top cooler was holding at 43 degrees. Food must be held at 41 degrees or less to prevent bacteria growth. Suggest using a deeper pan or possibly stainless steel instead of plastic. Quat sanitizer in the cook-line bucket was low. Maintain quat sanitizer at 200 ppm to safely sanitize. Found many squeeze bottles and individual cups of cream cheese and dressings stored in buckets on ice holding above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Store squeeze bottles in refrigerator. Contents of squeeze bottles discarded. Dishwasher using food-preparation sink to wash dishes. Food-preparation sink is strictly for washing produce and other food preparation practices, not for dish washing. Thoroughly sanitize the food-prep sink and do ware washing in three-bay sink. Improper date marking on food in walk-in cooler. Food is dated for eight days, not seven, and gyro sauce made in-house was made Sept. 19; it should have been discarded the day before inspection. Ready-to-eat food held over 24 hours must be labeled with discard dates to prevent bacteria growth and may only be held up to seven days, including the day it was prepared/opened. Discard expired food. A new Ecolab dish machine has been installed in back room. The dish machine was not approved to be installed in back room or anywhere else in facility. To use dish machine, facility must submit a revised plan reflecting the change and the machine’s make and model number, and must contact a licensed plumber and Toledo Building Inspection for its installation and that of a necessary grease trap that must be added. Dish machine may not be used until it has been inspected by this department. Mop head stored in back hand sink. Do not store anything in hand sink, which must remain free and clear to promote proper hand washing. Nature and extent of critical violations observed indicate a need to train staff on food safety. A person certified in at least Level One food safety and demonstrating such knowledge must be in charge at all times of operation. Inspector: Wilke.
Toledo Zoo - Karooo - Africa, 2700 Broadway, inspected Sept. 27. Prep-top cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Food discarded. Contact a licensed repair service for cooler. Quat sanitizer dispensing at 100 ppm. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Corrected. Inspector: Wilke.
Recently inspected restaurants with no violations:
Speedway, 5639 Benore.
Greenwood Elementary School, 760 Northlawn.
Wayne Trail Elementary, 1147 Seventh, Maumee.
Center Count Lounge, 5929 Heatherdowns.
Glass Bowl West 3, 2801 W. Bancroft.
Glass Bowl West 1, 2801 W. Bancroft.