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Tuesday, July 29, 2014
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Published: Sunday, 11/23/2008

Today's Log

Births

St. Charles Mercy Hospital

Kaitlyn Vincent, Williston, boy, Wednesday.

Tierra Winfree, Toledo, girl, Wednesday.

Brittany and David Sinsel, Jr., Gibsonburg, Ohio, boy, Friday.

St. Vincent Mercy Medical Center

Adrian Heninger, Toledo, girl, Saturday.

Kerry and Adam Woodward, Toledo, girl, Saturday.

Restaurant inspections

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

Rumors, 5205 Monroe, inspected Oct. 29. Critical violation: some soups in the walk-in cooler cooled improperly [the night before and were] still 49 to 55 degrees at inspection. Potentially hazardous foods (PHFs) must be cooled quickly in ice bath, in freezer, or in shallow pans uncovered in walk-in cooler. Five noncritical violations. Inspector: Kelly Sattler.

Southwyck Lanes, 5255 Heatherdowns, inspected Oct. 29. Critical violations: mayonnaise in prep-top is 47 degrees instead of 41 degrees; product discarded. Observed rusty support bar on inside top of ice machine; replace with stainless steel. Thermometer needed for reach-in refrigerator in concession area, complied. Inspector: Mike Brady.

Alano Step One Club Bingo, 2458 Tremainsville, inspected Oct. 30. Critical violations: Observed buildup inside ice machine; clean and sanitize and maintain clean. Store raw meat items below ready to eat foods in cooler, corrected. One noncritical violation. Inspector: Debbie Dacquisto.

China One Buffet, 4751 Monroe, inspected Oct. 30. Critical violations: No record keeping for sushi rice. Logs must be kept to show the time rice was made and how much discarded after four hours. Wet wiping cloths must be stored in sanitizer when not in use. Observed raw meat thawing at room temperature. Walk-in cooler is dripping water from ceiling into a bucket on floor next to open food. Repair leak and keep food away from contamination. Observed raw chicken stored above ready-to-eat foods on a rack in walk-in cooler. Six noncritical violations. Inspector: Sattler.

Gourmet Garden, 5817 Monroe, inspected Oct. 30. Critical violations: Raw shrimp, chicken, and beef stored above ready to eat foods in walk-in cooler. Observed wet towels out on food prep surfaces in kitchen instead of stored in sanitizer. Observed ribs in smoker at 75 to 80 degrees; ribs discarded. Observed raw eggs and egg wash stored at room temperature. Store egg wash in prep-top cooler during prep. Eight noncritical violations. Inspector: Brandon Tester.

Long John Silver s, 1641 Sylvania, inspected Oct. 31. Critical violation: Men s restroom has hot water but no cold water at handsink; repair immediately. Five noncritical violations. Inspector: Dacquisto.

Timberline Bakery, 2700 Broadway, inspected Oct. 31. Critical violation: Observed sanitizing dispensing at 250 ppm; must be 200 ppm. Recalibrate auto dispenser; hand mix until repaired. Inspector: Brady.

BP/Barney s Convenience Mart, 1565 Alexis, inspected Oct. 27. Critical violations: observed raw bacon stored above bottled beverages in upright display. Store all raw meats and shell eggs below all other food items. Observed open packages of food dated for 10 days. These may only be held for seven days. Observed sanitizer fill hose emptying into rinse sink, second bay. The third bay must be for sanitizer; extend hose or relocate dispenser. Observed buildup on inside of self-service ice dispensers; clean and sanitize. Observed handsink blocked by laundry hamper. Observed hot water shut off at handsink near three-vat sink due to constant flow of water of sanitizing dispenser. Repair immediately. Observed no soap or paper towels at handsink in beverage area and no paper towels in ware-washing area. One noncritical violation. Inspector: Kerry Stanley.

Pilot Travel Center, 5820 Hagman, inspected Oct. 27. Critical violation: Observed employee items stored on food items; designate area for employee items away from food and food contact items. Observed unlabeled chemical spray in self-service area; label all spray bottles with common name of ingredients, corrected. Observed three-vat sink sanitizing with quat at approximately 100 ppm instead of 150 to 400 ppm, corrected. Six noncritical violations. Inspector: Stanley.

Pizza Hut, 1116 Sylvania, inspected Oct. 27. Critical violations: cooler must be serviced or replaced to maintain foods consistently at 41 degrees or less. Service was called. Observed ice buildup on side of compressor in walk-in cooler, which is dripping on dough pans on cart. All dough pans removed, cleaned, and sanitized and cart taken out of cooler. Use another cooler until repaired. Four noncritical violations. Inspector: Dacquisto.

Target, 5225 Monroe, inspected Oct. 27. Critical violation: No sanitizer in the three-vat sink or the spray bottle at time of inspection because dispenser line is pinched, corrected. One noncritical violation. Inspector: Sattler.

Johnny Almond Nut Co., 5001 Monroe, inspected Oct. 28. Critical violation: No mop sink available at inspection because storage room that had the mop sink is no longer used. Install one or provide documentation that the mall s mop sink will be used. Two noncritical violations. Inspector: Sattler.

Marco s Pizza, 149 Main, inspected Oct. 28. Critical violations: Observed bag of onions on floor in walk-in cooler; all food must be stored six inches or more off the floor. Observed a bottle of Pledge on the same shelf with to-go boxes; store all chemicals away from food and food-contact items. Unlabeled spray bottle hanging by the three-vat sink; label with name of contents so all employees know what it is. Five noncritical violations. Inspector: Jennifer Gottschalk.

Papa John s Pizza, 3329 Dorr, inspected Oct. 28. Critical violations: Quat sanitizer in three-vat sink too low at inspection; maintain at 200 ppm. No bucket or spray bottle to sanitize surfaces was set up at time of inspection. One noncritical violations. Inspector: Gillian Wilke.

Circle K, 5342 Lewis, inspected Oct. 29. Critical violations: Observed no sanitizing wiping bucket set up and damp cloths stored on counter in beverage center. Observed breakfast sandwiches held in cases at 121 to 130 degrees instead of 135 degrees or greater; adjust or repair unit. Product pulled from sale. Observed milk in creamer dispensing machine at 52 degrees instead of 41 degrees or less; unit put out of order at inspection. Observed boxes of food items stored on floor of walk-in freezer. Observed open display case holding product at 43 degrees instead of 41 degrees or less; adjust or repair unit. Observed employee cleaning cappuccino machine parts in handsink at beverage station; handsink is for handwashing only. All items must be washed, rinsed, and sanitized in the three-vat sink. Observed buildup on inside of ice dispensing units on fountain pop machine; clean and sanitize according to manufacturer s specifications. Two noncritical violations. Inspector: Stanley.

Sparky Donuts and Ice Cream, 1357 Sylvania, inspected Oct. 29. Critical violations: Handsink in back kitchen is blocked; keep clear and stocked at all times. Observed dirty bakery trays and bake pans in kitchen, left on baker s cart; these must be washed and sanitized after use and stored clean. Observed dishes not being properly washed, rinsed, and sanitized; all staff must be trained on proper procedures. Large tray paper liners that have been used are being saved in back room. Discard all single use items such as tray paper liners after each use. Four noncritical violations. Inspector: Dacquisto.

Marco s Pizza, 3423 Lagrange, inspected Oct. 30. Critical violations: Observed employee answering phones and taking orders, then going directly to food prep without washing hands; used hand sanitizer. Hand sanitizer may not be used as a substitute for handwashing with soap and warm water in between tasks. Observed ranch dressing in two-door glass cooler at 57 degrees instead of 41 degrees or less; dressing has label stating keep refrigerated, repeat violation. Observed deli meat in walk-in cooler with a prep date of Oct. 21; food may only be held seven days after opening original package. Observed use of three-vat sink to make pizza sauce. All food prep must be done in designated prep sink with air gap to plumbing. Use three-vat sink for ware washing only. Observed date label residue on clean containers. Observed pizza boxes stored on top of garbage can instead of in a clean, dry area six inches or more off the ground. Seven noncritical violations. Inspector: Stanley.

Joe s Pizza Kitchen, 7410 Jerusalem. Critical violation: observed improper cooling of sausage gravy, which was reheated to 165 degrees and cooling process was started over. Three noncritical violations. Inspector: Julie Nye.

Oregon Inn on Bayshore, 6067 Bayshore, Oregon. Critical violations: observed food at improper temperatures in salad dressing prep top cooler. Observed improper and missing date marking of ready to eat PHFs. Observed improper reheating of food items. All food reheating must be done over direct heat to 165 degrees within two hours. One noncritical violation. Inspector: Nye.

Polly Fox Academy, 2238 Jefferson, inspected Oct. 28. Critical violation: Food at cold holding must be maintained at 41 degrees. Place potato salad in cooler until lunch is ready to be served. Inspector: Kellly Cipiti.

Lagarza Ballroom, Inc. DBA: The Boody House, 152 North Summit. Critical violation: Spray bottles found that were not properly labeled with proper common name of chemical contents. Raw shell eggs found above ready to eat foods; store raw shell eggs below ready to eat foods. Provide hand soap and paper towels at hand sink to ensure proper hand washing, corrected. Five noncritical violation. Inspector: Cipiti.

China King, 325 North Superior, inspected Oct. 29. Critical violations: No sanitizer buckets set up at time of inspection to allow sanitation of food prep areas. Raw chicken was stored above shrimp and cooked pasta instead of below other ready to eat foods. Use separate utensils to handle raw chicken, raw beef and shrimp, and produce. Do not use same tongs for all these food items. Improper cooling/holding procedures observed. Cooked chicken was at 65-90 degrees after over two hours. Do not let food sit out at room temperatures. Two noncritical violations. Inspector: Cipiti.

Arbors at Toledo, 2920 Cherry, inspected Nov. 3. Critical violations: Observed cooked beef put away in walk-in cooler in six-inch pan covered with wrap. Food temperature was 140 degrees. PHFs must be cooled from 135 to 70 degrees in two hours or less, then from 70 to 41 degrees in four hours or less. All products transferred to walk-in freezer and uncovered. Dish machine final rinse too strong; chlorine service called to repair. Three noncritical violations. Inspector: Dacquisto.

Charlie s Restaurant, 5228 Monroe, inspected Nov. 3. Critical violations: Observed several PHFs in facility without proper date marking. Prep-top cooler (top) holding at unsafe temperatures. Service cooler. Four noncritical violations. Inspector: Tester.

Subway, 5803 Monroe, inspected Nov. 3. Critical violation: Prep-top cooler has foods at unsafe temperatures. Repair/service unit. Three noncritical violation. Inspector: Tester.

Wendy s Old Fashioned Hamburgers, 5560 West Central, inspected Nov. 3. Critical violations: Chocolate Frosty mix in dispenser is 53 degrees. This mix is PHF and must be kept at 41 degrees or less. Machine must be repaired. Prep- top cooler was holding PHF at unsafe temperatures. PHF must be held cold at 41 degrees or less; this is a repeat violation. Prep-top cooler at drive-thru is also holding PHF at unsafe temperatures. This is also a repeat violation. These coolers must be repaired. Inspector: Sattler.

Family Affair Restaurant/Next Generation, 6188 North Summit, inspected Nov. 4. Critical violations: Raw meats and fish being stored over ready-to-eat foods in cooler. Store all raw products below all ready-to-eat foods. Chili in steam table was 107 degrees. All PHF must be held hot at 135 degrees or higher. This was corrected. Three noncritical violations. Inspector: Gottschalk.

Taco Bell, 1317 North Reynolds, inspected Nov. 4. Critical violation: Sanitizer must be maintained at 100 ppm chlorine. Inspector: Cipiti.

Applebee s Neighborhood Bar & Grill, 4702 Monroe, inspected Nov. 5. Critical violations: Ranch dressing found at 50 degrees. Must be held at 41 degrees or less. Prep top holding PHF at unsafe temperatures. Other PHF found past expiration date. Rotate stock periodically to prevent growth of bacteria. Quat sanitizer in bucket was at 150 ppm. Quat sanitizer must be maintained at 200 ppm to properly sanitize surfaces. There was no sanitizer in three-compartment sink at bar. Sanitizer must be maintained at 200 ppm during hours of operation. Three-compartment sink was improperly set up. Do not store whipped cream in edible ice. Pop gun holder has no drainage hose so it was draining directly into the edible ice. Provide a drainage hose to drain pop gun to prevent contamination of edible ice. Fourteen noncritical violations. Inspector: Wilke.

Big Shots, 931 Central, inspected Nov. 5. Critical violation: Observed excessive buildup on pop gun nozzles. Clean and sanitize these and maintain clean. Nine noncritical violations. Inspector: Dacquisto.

Chipotle Mexican Grill of Colorado, 3305 West Central, inspected Nov. 5. Critical violation: Walk-in cooler is holding PHF at 42-43 degrees. Cooler must be adjusted or repaired to hold PHF at 41 degrees or less. No other violations. Inspector: Sattler.

Deveaux Junior High School, 2626 Sylvania, inspected Nov. 5. Critical violations: There was no hot water available for handsink at time of inspection. Plumber was called to restore hot water of at least 100 degrees. Quat sanitizer in three-compartment sink was too low. Adjust to maintain quat at 200 ppm. PHF in hot holding was 122 degrees. All PHF must be held hot at 135 degrees or higher. Inspector: Wilke.

Dewar s Pub, 26 Fassett, inspected Nov. 5. Critical violations: Ice machine is not indirectly plumbed to drain. Water is flowing onto basement floor. This is a repeat violation and needs to be corrected immediately. No handsoap at bar sink. All handsinks must be stocked at all times with handsoap, paper towels, and hot water. Seven noncritical violations. Inspector: Gottschalk.

Jing Chuan Restaurant, 4424 Secor, inspected Nov. 5. Critical violations: Some PHF found sitting out at room temperature. All PHF must be held cold at 41 degrees or less or hot at 135 degrees or higher. A sanitizer bucket with correct concentration of sanitizer must be set up during all hours of operation. Six noncritical violations. Inspector: Sattler.

KO s Garden, 14241 Airport, Swanton, inspected Nov. 5. Critical violation: Raw chicken found thawing over ground beef. All poultry should be stored on the bottom shelving to prevent cross contamination. One noncritical violation. Inspector: Sara Becker.

Oakdale Elementary School, 1620 East Broadway, inspected Nov. 5. Critical violation: Milk in the milk cooler was 42-43 degrees. Adjust cooler to hold milk at 41 degrees or less. No other violations. Inspector: Gottschalk.

YMCA Child Development Center at St. Vincent, 2515 Cherry, inspected Nov. 5. Critical violation: Reach-in cooler holding PHF at unsafe temperatures. Thermostat was adjustede. No other violations. Inspector: Dacquisto.

Ansara s Steakhouse, 2417 Laskey, inspected Nov. 6. Critical violations: Reach-in cooler holding PHF at unsafe temperatures. Repair service was called. Wet towels sitting on counter and no sanitizer detected in the sanitizer bucket. Store towels in bucket with concentration of 100 ppm chlorine. Three noncritical violations. Inspector: Wilke.

Fun Spot Arena, 525 Earlwood, inspected Nov. 6. Critical violation: Facility does not have any sanitizer. Provide chlorine sanitizer to sanitize equipment and countertops. One noncritical violation. Inspector: Nye.



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