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Published: Sunday, 9/12/2010

Today's Log: 09-13

Births

Toledo Hospital

Shawnee and Daniel Asbury, Lambertville, boy, Sept. 11.

Marlo and Bill Hanak, Wauseon, girl, Sept. 11.

Cherelle Ilg, Toledo, girl, Sept. 11.

Restaurant inspections

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

Critical violations:

Circle K, 6008 Secor, inspected Aug. 27. Hand sink is no longer connected and leaking a faucet. All plumbing must be in good repair. At least one hand-washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under paragraph (l) of this rule, and not fewer than the number of hand washing sinks required by the Ohio building code shall be provided. Sanitizer dispensing unit is empty. Three compartment sink must be set up and utilized for wash rinse and sanitize of equipment. Chemicals must be in place. Refill sanitizing solution. Repeat violation. All ware washing must be conducted in three-compartment sink with proper wash, rinse and sanitize. Currently sink is used to hold clutter and dump sink is being used for ware washing. Cups and coffee filters stored on floor in back room and Cheetos and cereal stored directly on floor in dry stock area. Food and food-contact items must be stored a minimum of six inches above the floor to prevent cross contamination. Repeat violation. Paper cone used for dispensing of cocoa above three compartment sink. A proper scoop with a handle must be used to prevent contamination from hands when dispensing product. Repeat violation. Sponges are being used in the facility. Sponges harbor bacteria and may not be used in conjunction with ware washing or cleaning food contact areas. Ranch salad dressing out at room temperature. All time temperature controlled for safety food items must be kept at 41 degrees or below to prevent growth that can cause a food borne illness. This type of product cannot be left out for display for customer use. Tornados and hotdogs that are not date marked. All TCS foods held longer than 24 hours must have a seven-day discard date. Inspector: Stacy Seger.

Crazy Prices, 2520 South Reynolds, inspected Aug. 26. Individual oatmeal packets being repackaged and sold without proper labeling. On-site labeling must include name of product, weight, ingredients and allergen statements, and responsibility statements. Same was being done with granola bars. Rice in opened bag taped closed and offered for sale. To avoid contamination of food products packages that have been opened and exposing food to environment must be discarded. Inspector: Paul Bauman.

Monnette's Market, 5849 West Alexis, inspected Aug. 25. Black homestyle GE stove in the back room next to the prep sink. All licensed facilities require NSF approved, commercial grade equipment. GE home style stove must be removed from the facility. Provide information on proper heating equipment that is NSF approved. All equipment must be approved by this department prior to install and purchase. When heating food that produces steam, a proper hood must be installed. This facility is not approved to make homemade soups. The facility does not have a approved kitchen with commercial equipment to make soups or other such items. Discontinue making homemade soups and provide this department with a list of soups sold and how they come into the facility. (example - chicken soup, frozen from GFS). Soup in pot on the floor of the walk in cooler. This facility is not licensed to cook, cool, and reheat food products. Once a soup is heated, it must be discarded at the end of the night. The soup had a temperature of 46 degrees in the cooler. All cooled time/temperature control for safety foods must be cooled correctly to 41 degrees in a total of 6 hours. Discard the soup immediately. Do not cool hot foods, discard at close. The produce area in the back by the back doors does not have a hand sink. All produce areas must be equipped with a hand sink. The hand sink is required for employees to wash their hands prior to handling, washing and cutting produce to package. Install a proper hand sink with hot/cold running water (100 degrees), hand soap and paper towels. Contact a licensed plumber to install plumbing work. Pull the proper permits if required. Note: The back area is also the area employees must use to package candy containers. These employees must also be able to wash their hands. Food stored directly on the floor in the back room and in the coolers. All food must be stored at least 6 inches off the floor at all times to prevent contamination. No drain plugs in the meat room three-compartment sink. All meat room items must be properly washed, rinsed, sanitized in this sink. Provide three working drain plugs for this sink. Do not wash meatroom items in the deli area, as the area may become contaminated from the raw meat product. Set up the sink properly with soap and sanitizer and a test kit to check the concentration of sanitizer available. Observed repackaging of cheese, shredded cheese, pizza crust, and deli salads without proper labeling. All packaged food must be properly labeled including a list of ingredients. This has been an ongoing violation and must be addressed immediately. This has been a violation on the last three inspection; Jan. 1, 2010; June 3, 2009; and Jan. 28, 2009. Correct all labels on the repackaged items. If it is not labeled correctly, it cannot be sold. Handout provided. Observed cut melon on display without temperature control. Cut melons must be held under temperature at 41 degrees or lower to prevent the possible growth of bacteria. All cut melons (32 total) were discarded at the time of inspection. Sample dips and sample cut melons without temperature control. Each of these items must be held at 41 degrees or lower to prevent the growth of bacteria. Provide the proper sample containers that will maintain food product on ice at 41 degrees or lower with covers. Observed sample chips in a bowl without a utensil or deli paper to reach for the product. Provide utensil to allow customers to reach for the product so hands do not touch product. The olive bar had a temperatures at 51 degrees. These items must be held at 41 degrees or lower to prevent to the growth of bacteria. The cooler had an internal temperature of 35 to 37 degrees. Provide deeper pans (6 inch) pans and only fill 2-3 inches to allow the cold air to better reach the product. Dirty hand sink in the deli area. Thoroughly clean and maintain all hand sinks for proper hand washing to occur. Unlabeled spray bottle hanging on the deli hand sink. Do not place any chemical spray bottle on the hand sink. Store chemicals in one area away from food and food contact surfaces. Label the chemical spray bottle to allow employees to know what is contains. Observed very dirty slicers. As stated in previous reports, the deli slicers must be broken down and cleaned, sanitized and air dry every 4 hours. Place the deli slicers on a rotation to be cleaned every 4 hours. No paper towels at the deli corner hand sink. All hand sinks must be stocked with paper towels, soap and hot/cold water 100 degrees for proper hand washing. No date label on the open salami and turkey. All open lunch meat must be dated when the package is opened. There is a 7 day discard date once the package of TCS food is opened. The day open is day one. Practice good date labeling on all open and packaged TCS food items. Observed pickle loaf dated Aug. 9, 2010 in the deli case. All open TCS food items only have a 7 day discard date. The items was discarded at the time of inspection. Review date labeling procedures with all employees. Improper hand washing observed in the deli. Employees must properly wash their hands prior to placing gloves on, when returning to work, when changing tasks, etc. Practice good hand washing to prevent contamination. Raw sausage over cheese and raw pork over cut vegetables in the walk in cooler. Store food correctly to prevent cross contamination. All raw product must be stored below ready to eat food items to prevent cross contamination. Raw meat covered in gray garbage bags. Garbage bags are not food approved and may not be used to cover food. Provide food-grade bags to cover large trays. The content of this inspection shows a lack of knowledgeable person in charge. A person with food safety knowledge must be in charge at all times. Contact this department for class information, or call to set up an in-service for your facility. Inspector: Jennifer Gottschalk.

Kroger, 833 West Alexis, inspected Aug. 25. Chemical bottles stored on rim of prep sink. Chemicals must be stored away from or below food or food contact items. Chicken temperatures on cold bar at 43 to 49 degrees. All TCS foods must be held at 41 degrees or below to prevent bacteria growth that can cause a food-borne illness. Do not remove speed racks from coolers until ready to stock bar. Observed overstocked cheese cooler in center isle holding at unsafe temperatures (37 to 45 degrees). TCS foods must be held at 41 degrees or below to prevent contamination that can cause a food-borne illness. Avoid overstocking to prevent unsafe temperatures. Dried egg yolk and debris on egg cooler. Properly clean, sanitize and maintain egg cooler to prevent cross contamination that can cause a food-borne illness. Inspector: Seger.

Milo's Food Market, 4508 Lewis, inspected Aug. 24. Eggs in walk-in cooler stored on middle self. Eggs and poultry must be stored in bottom self of cooler to prevent cross contamination that can cause a food-borne illness. Cut melon in walk-in cooler was not labeled or date marked. TCS foods held longer that 24 hours must have a seven-day discard date. Meat loaf in display cooler not labeled. Product that is packaged using reduced oxygen method may only be held a total of fourteen days. Day 1 is the day product was cooked, prepared, opened, etc. Seger.

Jet's Pizza, 5392 Monroe, inspected Aug. 23. Salad prep cooler holding at 56 degrees. TCS foods must be held at 41 degrees or below to prevent bacteria growth that can cause a food borne illness. Adjust/repair cooler to hold at proper temperature. Inspector: Seger.

Meinke Marina East, 12805 Bono, Curtice. Facility bagging ice on site without proper three-compartment sink setup for ware washing of ice scoops. Items must be properly washed, rinsed, and sanitized. Facility must install proper three-compartment sink setup for ware washing. Inspector: Julie Nye.

Conn-Weissenberger American Legion, 2020 West Alexis, inspected Aug. 27. If holding leftover coleslaw and apple sauce, NSF approved food grade containers must be provided and food must be dated with a seven-day discard date. If you wish to continue to prep cocktail sauce and tartar sauce in prep area, lights above table must be properly shielded with tube covers and end caps. Inspector: Seger.

Legends Again, 6719 Providence, Whitehouse, inspected Aug. 25. All potentially hazardous foods TCS foods must be date-marked with a seven day expiration date once the foods have been prepared, opened, and thawed after 24 hours of hold time. At the time of inspection many foods were found in the cooler without dating. Cross contamination present in the two-door cooler at the time of inspection. Eggs were found on a high shelf over ready-to-eat foods and other raw food product. Re-arrange the cooler to prevent cross contamination. Inspector: Sara Becker.

KO's Garden, 14241 Airport, inspected Aug. 25. Cover all food product holding in coolers to protect the foods from contamination. Many foods in containers found to be uncovered at the time of inspection. Inspector: Becker.

Deez Diner, 2007 Holland-Sylvania, inspected Aug. 25. Several drinks in kitchen with no lid and straw, all drinks in food area must have a lid and straw to prevent contamination from employees. Inspector: Nicholas Kusina.

Ventura's Inc., 7742 West Bancroft, inspected Aug. 24. Small prep top cooler holding TCS foods at 45 degrees; TCS foods must be held at 41 degrees or less, have cooler serviced. Inspector: Kusina.

Urban Active, 1361 Conant, inspected Aug. 24. Soy milk at 68 degrees. Cooler is not functioning. TCS foods held cold must maintain an internal temperature of 41 degrees or below. Contact repair service. Inspector: Bauman.

The Wing Station, 1801 North McCord, inspected Aug. 24. Wiping cloths resting on counter; keep wiping cloths in sanitizer when not in use to prevent the growth of bacteria. TCS food stored on buffet at 45 to 46 degrees; TCS food must be stored at 41 degrees or less, deeper pans needed to maintain the temperature of the food. Raw eggs stored above ready-to-eat food in walk-in cooler; keep raw animal products below ready-to-eat food to prevent contamination. TCS food in walk-in cooler with no date marking. TCS food kept longer than 24 hour must have a discard date on container to prevent food from being used past seven days. Inspector: Kusina.

Sylvania Senior Center, 7140 Sylvania, Sylvania, inspected Aug. 24. Raw shell eggs stored above ready-to-eat food in the senior nutrition program one-door cooler. The eggs were transferred from the senior center cooler to this one because the senior center cooler is not working at this time. Raw shell eggs must always be stored on the bottom shelf in a cooler to prevent cross contamination. Follow proper food storage order in all coolers. Inspector: Gottschalk.

Rick's City Diner, 2633 West Bancroft, inspected Aug. 24. The walk-in cooler is holding some TCS food above 41 degrees. TCS food must be held 41 degrees or less to prevent the growth of bacteria. Adjust the cooler temperature accordingly. Wet towels stored on the counter tops and no chlorine sanitizer in the wipe cloth bucket. Store wet towels not in use in the wipe cloth bucket to prevent the growth of bacteria, and make sure that the chlorine sanitizer in the bucket is maintained at 100 ppm. Corrected. Inspector: Gillian Wilke.

Kyoto KA, 6801 West Central, inspected Aug. 24. TCS food in walk-in cooler with no date marks. TCS foods kept longer than 24 hours must have a disposal date on them. Dish machine not sanitizing properly, have unit checked, serviced. Inspector: Kusina.

Glass City Showgirls, 159 Matzinger, inspected Aug. 24. An uncovered employee beverage found on a table in the kitchen in the expo area. Employee beverages must have lids with straws to protect food and clean items from contamination. Raw shell eggs stored above produce and beverages in the two-door glass cooler. To prevent cross contamination that can cause food-borne illness, store meats and shell eggs below other food items in both coolers and freezers. Wipe cloth buckets setup with 0 ppm of sanitizer and damp/soiled cloths on the prep surfaces. The facility must have sanitize wiping buckets setup with a chemical concentration of quat at 200 ppm or chlorine at 100 ppm to properly sanitize surfaces and to properly store damp/soiled cloths. Repeat violation. Prep top cooler holding product above 41 degrees. To limit the growth of bacteria that can cause food-borne illness, refrigeration units are required to hold products at 41 degrees or less. Repair prep top cooler to hold product at 41 degrees or less. Product discarded at inspection. Do not use this cooler to hold TCS food items until repaired. Cooked chicken in a pan on the charbroiler below 135 degrees. To limit the growth of bacteria that can cause a food-borne illness, TCS foods in hot holding must maintain 135 degrees or above. See end of report for further information. Observed buildup on the inside of the ice machine. Clean and sanitize according to the manufacturer's specifications. Inspector: Kerry Stanley.

Fulurrie's, 3370 Lagrange, inspected Aug. 24. Observed buildup on the inside of the ice machine. Clean and sanitize according to manufacturer's specifications. Inspector: Stanley.

Al Saher, 1150 South McCord, Holland, inspected Aug. 23. Prep top cooler holding TCS foods at 58-59 degrees. TCS foods must be help at 41 degrees or less. Cooler was unplugged, cooler plugged back in; all TCS food discarded. Cream and butter stored in front deli cooler at 45 degrees. TCS foods must be held at 41 degrees or less, have cooler checked. Inspector: Kusina.

Holiday Inn Express, 3154 Navarre, Oregon, inspected Aug. 17. Food at improper temperatures of 43 to 45 degrees (cream cheese and butter). TCS food must be held at 41 degrees or below to prevent bacteria growth that can cause a food-borne disease. These items are iced. The design of the containers used for icing are not working properly. The food must be stored in a cooler or iced so they maintain 41 degrees or below. Inspector: Julie Nye.

Deb's Ice Kreme, 1326 Navarre, inspected Aug. 17. Ice cream unit holding at improper temperatures 55 degrees. TCS food items must be held at 41 degrees or below to prevent bacteria growth that can cause a food-borne disease. The ice cream unit must be repaired and hold food at 41 degrees. No paper towels available in the restroom. Hand sinks must be stocked at all times with hand soap, paper towels and hot/cold water (100 degrees) for proper hand washing to occur. Inspector: Nye.



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