Restaurant inspections 3-16
3/16/2015Recently released inspection reports of Lucas County food-service operations.
Violations:
Sunoco, 4458 Monroe, inspected Jan. 12. No test kit available to check sanitizer concentration. Provide proper test kit. No soap or paper towels at hand-washing sinks in employee rest room or in back. Provide proper means to clean and dry hands at all hand sinks. Corrected.
Martin Luther King, Jr., Elementary School, 1300 Forest, inspected Jan. 12. Quat sanitizer in bucket too strong at 300-400 ppm. Maintain quat concentration at 200 ppm to keep food-contact surfaces safe.
Little Caesar’s Pizza, 2222 N. Reynolds, inspected Jan. 12. Pizza sitting out longer than the one hour provided by written procedure, which requires pizza to be cooked and held in hot holding until pizza in rack is at 71 degrees in 84 minutes. Follow written procedure for time-without-temperature holding.
Kyoto Ka, 6801 W. Central, inspected Jan. 12. Raw chicken stored above beverages. Protect food from cross-contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Imitation crab meat stored at improper temperature. Except 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. Dish machine not dispensing chlorine sanitizer at proper concentration or temperature. Check and maintain proper sanitizer.
Crystal’s, 3536 Secor, inspected Jan. 12. Dish machine rinse temperature too low for proper sanitizing of dishes and utensils. Facility is deliming dish machine in attempt to correct problem. If that fails, repair company to be called.
Birmingham Elementary School, 2222 Bakewell, inspected Jan. 12. Ice machine with buildup on drop shield. Clean and sanitize ice machines often to prevent buildup that may contaminate the ice. Quat sanitizer too strong at 400 ppm, which is unsafe for food-contact levels. Corrected.
Bambino’s Pizza, 4466 Monroe, inspected Jan. 12. Pizza sauce on counter at 57 degrees. Keep refrigerated when not in use. Except 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. Foods in prep-top and walk-in coolers lack proper date marks. 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 date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day. No sanitizer set up in kitchen or three-bay sink during food preparation hours. Utensils and food-contact surfaces of equipment should be sanitized before use and after cleaning. No towels or hand drying device at hand-washing sink(s). Provide proper means to dry hands at hand sinks.
Taiwan Cuisine, 4939 Dorr, inspected Jan. 13. Beef broth in cooler, covered, at 56 to 58 degrees about 14 hours after preparation. Cool food rapidly, using shallow pans or smaller portions or other effective methods, and cover loosely or leave uncovered to allow maximum heat transfer. About 35 pounds of beef broth discarded. Ice maker drip edge/stopper needs more frequent or more thorough cleaning. Ice scoop handle/scoop junction also dirty. Keep utensils and food-contact surfaces of equipment clean to sight and touch to prevent contamination.
Summit Diner, 1039 N. Summit, inspected Jan. 13. Milk and horseradish in dining-area display cooler above 41 degrees. Keep cold foods at 41 degrees or below to prevent pathogen growth. Dishwashing area hand-washing sink lacks towels or hand-drying device. Provide proper means to dry hands at all hand sinks.
Subway, 3336 Lagrange, inspected Jan. 13. No sanitizing solution available in wipe buckets or in three-bay sink. Sanitizing solution should be set up during all hours of operation.
St. John’s Jesuit High School, 5901 Airport, inspected Jan. 13. Carton of raw eggs stored above cooked products and beverages in grill-area reach-in cooler. Protect food from cross-contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Corrected.
Real Seafood Company, 22 Main, inspected Jan. 13. Bar sanitizer bucket at improper concentration. After being cleaned, food-contact surfaces and utensils should be properly sanitized. Corrected.
Nick & Jimmys Bar & Grill, 4956 Monroe, inspected Jan. 13. Improper food storage. Protect food from cross-contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Corrected. Corned beef and cooked potatoes sitting out at room temperature at 65-67 degrees). Except 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. Front cook line hand-washing sink blocked by trash can and no towels or hand-drying device available. Keep hand sinks accessible for employees’ use and provide proper means to dry hands.
J-Cups Pizza, 5406 N. Summit, inspected Jan. 13. Dust buildup on walk-in cooler’s ventilation unit. Keep utensils and food-contact surfaces of equipment clean to sight and touch to prevent contamination.
Genesis Village, 2429 S. Reynolds, inspected Jan. 13. Food sitting idle on prep table at 53 degrees. Chef states food has been sitting out for approximately one hour. Except 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.
Chili’s Grill & Bar, 4801 Talmadge, inspected Jan. 13. Cheese and shredded pork at 131 degrees in hot-holding unit. Except 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. Foods reheated to 165 degrees. Cooked onions sitting out at room temperature. Cooked onions also must be held at 41 degrees or below or 135 degrees or above to prevent bacteria growth. Chemical bottle next to boxes of buns. Store all chemicals below and away from any food areas.
Blue Agave, 1855 S. Reynolds, inspected Jan. 13. Hot dogs date marked 12/30 not discarded when expired. Discard food when holding time or temperature are exceeded. No test kit available to check quat sanitizer concentration. Provide proper test kit.
Auburn Mini Market, 2367 Auburn, inspected Jan. 13. Hot-food tongs not stored in sanitary manner and making contact with dirty surfaces. Keep utensils and food-contact surfaces of equipment clean to sight and touch to prevent contamination. No sanitizer wipe-cloth bucket or sink available for use. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning.
7-Eleven, 3151 Lagrange, inspected Jan. 13. Lighter fluid and bags of charcoal displayed above food items on sales floor. Store poisonous or toxic materials so that they cannot contaminate food, equipment, utensils, or other food-contact articles.
Toledo Day Nursery, 2211 Jefferson, inspected Jan. 14. Caterer taking food temperatures with establishment’s thermometer without sanitizing it first. Establishment to resolve issue for long term. Short-term fix was used to correct before use/serving. Kitchen draw not set up for hospital clean.
The Lair Lounge, 3332 Glendale, inspected Jan. 14. No soap or other cleaner and no towels or hand dryer at hand-washing sink(s). Provide proper means to clean and dry hands at all hand sinks.
The City Hall, 421 Huron, inspected Jan. 14. No test kit available to check concentration of quat sanitizer used in three-bay sink. Provide proper test kit. No towels or hand dryer at hand-washing sink. Cloth towels are not approved. Provide proper means to dry hands at all hand sinks.
Sportsman Cafe, 1025 Starr, inspected Jan. 14. Hand-washing sink used as dump sink. Do not use hand sinks for purposes other than washing hands.
Pizza Hut, 5235 N. Summit, inspected Jan. 14. Meat sauce in walk-in cooler past date mark of 1/13/15. Monitor food in cooler to ensure it is discarded when marked date is reached. Sauce discarded.
Marco’s Pizza, 3423 Lagrange, inspected Jan. 14. Dust buildup on walls and ventilation unit in walk-in cooler. Keep all food and nonfood contact surfaces clean.
Longhorn Saloon Inc., 944 Phillips, inspected Jan. 14. Buildup in pop nozzle/holster and ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch to prevent contamination.
Lake Erie Academy, 2740 W. Central, inspected Jan. 14. Lettuce at top of portable cooler out of temperature due to lack of ice. Except 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. Sanitizer in middle-school kitchen too strong at 200 ppm. Corrected to 100 ppm. No soap or paper towels at hand-washing sink in elementary-school kitchen. Wash hands only at designated sink and stock sink with supplies at all times.
Judah’s Family Care Center LLC, 4305 Dorr, inspected Jan. 14. Raw shell eggs in cartons stored high in refrigerator above other foods. Prevent cross-contamination by separating raw animal foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Corrected. Quat sanitizer too weak at 100 ppm. Label specifies 200 to 400 ppm concentration. Staff to verify strengths throughout use.
Church’s Chicken, 1102 South, inspected Jan. 14. No towels or hand dryer at cook line hand-washing sink. Provide proper means to dry hands at hand sink. Sanitizer stored in glass-cleaner bottle. Provide clean container with proper label for sanitizer.
Save-A-Lot, 3030 Monroe, inspected Jan. 15. Walk-in freezer with icicle drops hitting surrounding food product outer packaging. Prevent cross-contamination from occurring. Meat mixer needs thorough cleaning and band saw has hard-to-reach areas retaining organic matter. Do not use unsanitary surfaces to store cleaned items. Surfaces must be smooth, non-porous, and easy to clean. Do not place cleaned items on terry-type cloths. Garden hose attached to faucet with loose end dangling in sink bowl. Sink has antisiphonage device but not sure of maintenance inspection and testing of device. Staff removed hose.
Mercy Healthcare Center Cafe, 2200 Jefferson, inspected Jan. 15. Ice scoop left in ice, posing hazard that handle will touch ice. Ice-scoop caddie outside machine needs cleaning. Keep utensils and food-contact surfaces of equipment clean to sight and touch to prevent contamination. Serving-line utensils staged for use at hot/cold serving lines but not held in sanitary manner. Store in a hospital-clean manner. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning. Prep sink lacks proper air gap to prevent back siphonage from drain. Install proper air gap. Hand-towel dispenser mounted to left of hand-washing sink directly over sanitized air drying end of three-bay sink. Staff to protect sanitized air drying area while towel dispenser is moved. Ants at kitchen-service wrap floor area, apparently coming from wall-floor junction. Pest contractor being called. Control rodents, insects, and other pests by routinely inspecting incoming food and supply shipments; checking premises for evidence of pests, eliminating harborage conditions, and treating with traps, pesticides, or other methods if pests are found.
Little Caesar’s Pizza, 4747 Suder, inspected Jan. 15. Facility holding pizzas time in lieu of temperature before baking without indicating time product is removed from refrigeration. Follow approved procedures to prevent bacteria growth. Manager contacted staff by phone to determine time pizzas were removed from cooler and those that were past proper time were discarded. Dust buildup on ventilation unit inside walk-in cooler. Keep surfaces and equipment clean to prevent contamination.
Kroger, 4633 Suder, inspected Jan. 15. Food employee in seafood department did not wash hands as required. Food employees must wash hands and exposed portions of arms when switching from working with raw food and ready-to-eat food; before donning gloves to work with food, and after other activities that contaminate hands. Raw chicken in display cooler by self-checkout area held cold at temperature above 41 degrees. Chicken removed from sale. Hold all cold foods at 41 degrees or below to prevent pathogen growth. Dust buildup in ventilation unit of deli walk-in cooler and in several display coolers on sales floor. Keep equipment surfaces clean to prevent contamination.
Joe & Milo’s Carry Out, 2115 Navarre, inspected Jan. 15. No test kit available to check sanitizer concentration. Provide proper test kit. No towels or hand dryer at hand-washing sink. Provide proper means to dry hands.
Gas Express, 1410 Starr, inspected Jan. 15. No test kit available to check sanitizer concentration. Provide proper test kit. No towels or hand dryer at hand-washing sink(s). Provide proper means to dry hands.
Toledo Sports Center, 1516 Starr, inspected Jan. 16. Refrigerated hot dogs lack date marks. 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 date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day. Corrected.
Subway, 4870 N. Summit, inspected Jan. 16. No wipe-cloth sanitizing bucket set up at ready-to-eat food prep line. Sanitize surfaces and utensils as required.
Star Bar, 5215 Monroe, inspected Jan. 16. Oil and fresh garlic stored at room temperature. Once garlic is placed in oil it must be kept at 41 degrees or below to prevent bacteria growth. Garlic oil discarded. No test kit available to check sanitizer concentration. Provide proper test kit. Working containers of chemicals lack proper labels. Working containers of poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, should be clearly and individually labeled with contents’ common names.
Mayfly Tavern, 4532 N. Summit, inspected Jan. 16. Refrigerated ready-to-eat food held refrigerated for more than 24 hours in the walk in cooler and the two door reach-in cooler at the kitchen not properly date marked. Pay attention to food that is taken out of the freezers after kept frozen for longer time period to make sure that they are properly label. 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 date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day. Buildup inside under-counter beverage coolers at bar area. All food and non-food contact surfaces should be clean to prevent contamination.
Lido Lanes, 865 South, inspected Jan. 16. Hot sauce cooling at room temperature. Place food in shallow pans and refrigerate in cooler/freezer uncovered or using an ice wand or bath. Cool foods rapidly to prevent pathogen growth: from 135 to 70 degrees within two hours, then to 41 degrees or below within next four hours. Opened hot dogs and prepared fries lack proper date marks. 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 date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day. Quat sanitizer in three-bay sink too weak at 100 ppm. Quat concentration should be between 200-400 ppm. Maintain sanitizer at proper concentration.
Happy’s Pizza, 1472 Sylvania, inspected Jan. 16. Person-in-charge unable to demonstrate food-safety knowledge. Licensor or designee trained in food safety must be present at all times of operation and be able to demonstrate applicable food-safety knowledge to licensor. Turkey chili and salad dressing in merchandiser cooler holding above 50 degrees. Except 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. Coleslaw, lunch meat, chili, and cheese refrigerated with no date marks. 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 date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day. Quat sanitizer in wipe buckets and three-bay sink too weak at 100 ppm. Maintain concentration per label instructions. Buildup on bulk food containers and grease buildup on clean containers. Keep utensils and food-contact surfaces of equipment clean to sight and touch to prevent contamination.
Chipotle Mexican Grill, 7229 W. Central, inspected Jan. 16. Food held at improper temperatures. Except 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.
A Mango Restaurant, 5228 Monroe, inspected Jan. 16. Refrigerated foods lack proper date marks. 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 date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day.
White Tower, 1515 Sylvania, inspected Jan. 20. Raw burger patties stored above ready-to-eat food and bacon in back reach-in upright cooler. Protect food from cross-contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Potatoes cooling at room temperature at 92 degrees. Potatoes moved to walk-in cooler. Cool foods rapidly to prevent pathogen growth: from 135 to 70 degrees within two hours, then to 41 degrees or below within next four hours. No sanitizer set up in basement food-prep area during food preparation. Sanitize food-contact surfaces of equipment before use and after cleaning. Dirty kitchen container in kitchen hand-washing sink. Do not use hand sinks for purposes other than hand washing.
Toledo Refining Company, 1819 Woodville, inspected Jan. 20. Cheese and cut tomatoes at 45 degrees, boiled eggs and turkey at 42 degrees, and ham at 48 degrees on salad-bar cooler. Except 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. Refrigerated cooked chicken, hamburgers, and mushrooms lack proper date marks. 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 date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day of opening or preparation as first day. No test kit available to check sanitizer concentration. Provide proper test kit.
The Black Pearl, 4630 Heatherdowns, inspected Jan. 20. Quat sanitizer at 0 ppm in bucket at bar. Quat should be between 200 and 400 ppm. Maintain sanitizer at proper concentration. No soap or other cleaner at bar hand-washing sink. Provide proper means to clean hands at hand sink.
Stop & Go, 1620 Woodville, inspected Jan. 20. Raw eggs stored over ready-to-eat products. Protect food from cross-contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. No test kit available to check chlorine sanitizer concentration. Provide proper test kit. Items stored in three-bay sink, which must remain free and clear to properly wash, rinse, and sanitize equipment. Facility selling slushies without proper hand-washing sink installed. Hand-washing sink must be installed and available for employees’ use.
Al Habib Market, 2942 W. Sylvania, inspected Jan. 20. Raw bacon stored above ready-to-eat lunch meats in retail cooler. Protect food from cross-contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Raw meat in display cooler, bakery items in prep-top cooler, and food in preparation area prep-top cooler holding above 41 degrees. Coolers running hot and repairman called. Food moved to working coolers. Except 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 in food-preparation ineffective because of high temperature of solution. Use sanitizer as directed in instructions. No hot water at meat-cutters’ hand-washing sink. Hot water of at least 100 degrees Fahrenheit must be available at all hand sinks.
Premier Catering, 4480 Heatherdown, inspected Jan. 20. Marinades and homemade dips held past date marks. 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 date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day of opening or preparation as first day.
New Chet’s Restaurant, 1024 E. Manhattan, inspected Jan. 20. Raw chicken stored above pre-cooked chopped ham and chopped green pepper in two-door reach-in cooler in kitchen. Protect food from cross-contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Barbecue sauce labeled Keep Refrigerated sitting out at room temperature. Discarded. Except 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.
McDonald’s, 567 E. Manhattan, inspected Jan. 20. Liquid eggs in one-door under-counter reach-in cooler by grill area above 41 degrees. Discarded. Except 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.
LaScola Italian Grill, 5375 Airport, inspected Jan. 20. Various sauces/soups and garlic sauce held between 47-57 degrees. Except 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 on cook line too weak at 100 ppm. Quat concentration should be between 200 and 400 ppm.
Recently inspected restaurants with no violations:
Mancy’s Restaurant #2, 953 Phillips.
Mancy’s Restaurant #1, 953 Phillips.
Mama Mary’s Pizza, 1535 Eleanor.
Head Start at Mayfair, 5331 Bennett.
Washington Junior High School, 5700 Whitmer.
Stop & Shop, 433 Dearborn.
Shawarmaholic, 3344 Secor.
Mobile Meals of Toledo Inc., 2200 Jefferson.
Local 14, 5411 Jackman.
Lee’s Oriental Market, 2527 W. Laskey.
Hot Sizzling Wok, 2333 Laskey.
The Coffee Shop, 1622 Spielbusch.
Tamaron Country Club - Pro Shop, 2162 W. Alexis.
Tamaron Country Club, 2162 W. Alexis.
River East Cafe, 1316 Front.
Lucas County Juvenile Justice Center, 1801 Spielbusch.
Lucas County Correction Center, 1622 Spielbusch.
Longfellow Elementary School, 1955 W. Laskey.
Broadway Food Center, 1503 Broadway.
Bible Temple Day Care, 3327 Airport.
Barada, 5215 Monroe.
Baltimore Cafe, 901 Monroe.