Today's Log 09-20-10
9/20/2010St. Luke's Hospital
Lyndsay and Michael Massey, Swanton, boy, Sept. 18.
St. Vincent Mercy Medical Center
Felicia Crittendon, Toledo, boy, Sept. 17.
Toledo Hospital
Jennifer Piddock, Toledo, boy, Sept. 17.
Mina Clayton, Toledo, girl, Sept. 18.
Tamieka Reynolds, Toledo, girl, Sept. 18.
Recently released inspection reports of Lucas County food-service operations:
Critical violations:
Bier Stube, 5333 Monroe, inspected Aug. 23. Observed no date marking on some food items. All refrigerated, ready-to-eat, time/temperature controlled for safety (TCS) foods must be date marked when they are prepared or when the manufacturer's packaging is opened. Foods may be held for up to 7 days at 41 degrees or lower. Observed limes being handled with no gloves on. No bare-hand contact is allowed with ready to eat foods. Gloves must be worn when handling lemons, limes, or any other ready-to-eat food items. Provide soap and paper towels at the bar to allow for proper hand washing of the bar staff. One of the bar sink's bays must be designated for hand washing only. All staff who handled food and drink must wash their hands in between different tasks. Inspector: Kelly Sattler.
Darla's Thai Pan, 4011 Secor, inspected Aug. 23. Chicken is holding at 52 degrees and egg rolls are 45 degrees in the bottom of the prep-top cooler at time of inspection. TCS foods must be held cold at 41 degrees or lower at all times. Limit the amount of time that TCS foods are out for preparation so that the temperature does not rise above 41 degrees. Quat sanitizer is too week at around 100 ppm at time of inspection in the three-compartment sink. Use quat sanitizer at 200 ppm to safely and effectively sanitize food-contact items. Inspector: Sattler.
Magic Wok, 5105 Monroe, inspected Aug. 23. Pina colada mix is 53 degrees on ice at time of inspections. All TCS foods must be held cold at 41 degrees or lower at all times to prevent bacteria growth. This product must be iced properly with ice in contact with the bottom and sides of the pan up to the level of the food. Garlic in oil is out at room temperature and is holding at 82 degrees at this time. This is a TCS food and must be held cold at 41 degrees or lower at all times. This product must be kept under refrigeration at all times. Inspector: Sattler.
Boston Market, 3808 Secor, inspected Aug. 24. Redskin potatoes, mashed potatoes, and gravy are holding hot at 112 to 127 degrees in the heated display at time of inspection. All TCS foods must be held hot at 135 degrees or higher at all times. These items were discarded at time of inspection. Manager stated that the steam table trips the breaker sometimes and shuts off. Repair any electrical problems immediately so that this piece of equipment is working properly at all times. Dressing cups in the prep-top cooler near the drive-up window are 43 degrees at this time. All TCS foods must be held cold at 41 degrees or lower at all times. Adjust this cooler so that all foods hold cold at 41 degrees or lower. Inspector: Sattler.
Kabob It, 5001 Monroe, inspected Aug. 24. Meat pies are holding at 67 degrees at time of inspection. This a TCS food and must be either held cold at 41 degrees or lower at all times or hot at 135 degrees or higher at all times. Provide adequate temperature control for this food item. Cucumber sauce is cold holding at 51 degrees in the compartment next to the steam well at this time. This a TCS food and must be held cold at 41 degrees or lower at all times. Add more ice so that ice is completely surrounding the pan up to the level of the food in order to maintain 41 degrees or less. Inspector: Sattler.
Hot Sizzling Wok, 2333 Laskey, inspected Aug. 25. Found garlic in oil sitting out at room temperature. All TCS foods must be held at 41 degrees or less to prevent bacteria growth. Keep the garlic in oil in the cooler. Inspector: Gillian Wilke.
St. Ann's Mercy Hospital, 3404 Sylvania, inspected Aug. 25. The walk in cooler is holding chili at 43 degrees, sliced turkey, at 43 degrees, raw beef at 45 degrees, and cheesecake at 44 degrees at time of inspection. Operator stated that the cooler is due for a defrost and that it will be done today. All TCS foods must be held cold at 41 degrees or lower at all times. Repair this cooler immediately. This unit should not need to be manually defrosted in order to work properly and hold correct temperatures. Quat sanitizer is too weak in both wipe-cloth buckets checked today at around 100 ppm. Quat sanitizer must be used at 200 ppm to safely and effectively sanitize food contact surfaces and items. Change out sanitizer at often as needed to maintain proper concentration. Check sanitizer dispenser to insure the correct concentration is being dispensed. Inspector: Sattler.
Mexican Supreme, Inc., 6725 West Central, inspected Aug. 26. Observed wiping cloths resting on counter; keep all wiping cloths in sanitizer when not in use to prevent bacteria growth. Inspector: Kusina.
Yum-Yum, 7414 West Central, inspected Aug. 26. Observed chlorine sanitizer concentration higher that accepted level around 200 ppm, keep chlorine sanitizer at 100 ppm; check regularly with test strips, and change often. Observed mold growth in ice machine, clean regularly. Observed pop syrup build up on underneath of fountain pop machine, clean regularly. Inspector: Kusina.
China House, 3425 Dorr, inspected Aug. 30. The fried chicken sitting out was 78 to 81 degrees. All TCS food must be held hot at 135 degrees or higher, or properly cooled down in the walk-in cooler to prevent bacteria growth. The hand sink adjacent to the 3-compartment sink was blocked at time of inspection. Do not store any dishware in there. Inspector: Wilke.
Glass City Bar & Grill, 1705 Tollgate, Maumee, inspected Aug. 30. Cooked/prepared ready to eat TCS foods being held without any date marking (pasta salad, cooked pasta, roast beef, etc.). All open/prepared ready to eat TCS foods held longer than 24 hours must be marked with a seven-day discard date. Thawed fish being held in cooler in reduced oxygen packaging. To prevent the growth of potentially harmful bacteria, fish in reduced oxygen packaging must be held frozen at all times. To thaw fish in ROP, the package must be opened, allowing for the introduction of air. Fish was discarded. Walleye in reduced oxygen packaging labeled “up river, Randy”. All food served must be from an approved source. Inspector: Paul Bauman.
Zoe's Lounge, 1801 North McCord, inspected Aug. 30. Observed pop spray gun behind bar with mold growth, clean regularly. Inspector: Kusina.
Chuck's On Monroe, 4477 Monroe, inspected Aug. 31. The reach-in cooler is holding TCS food above 41 degrees. All TCS food must be held at 41 degrees or less to prevent bacteria growth. Adjust the cooler temperature. The pre top cooler is holding TCS food above 41 degrees. All TCS food must be held at 41 degrees or less to prevent bacteria growth. Adjust the cooler temperature. The walk-in cooler is holding TCS food above 41 degrees. All TCS food must be held at 41 degrees or less to prevent bacteria growth. Adjust the cooler temperature. Inspector: Wilke.
Elbo Room, 3515 West Alexis, inspected Aug. 31. Observed foods in prep top that were holding at unsafe temperatures. All TCS foods must be held at 41 degrees or below to prevent bacteria growth that can cause food-borne illness. Remove lids from under deli meat and use proper metal pans for all items. A pan from each side may have to be removed to allow for proper circulation. Inspector: Stacy Seger.
IHOP, 4045 Talmadge, inspected Aug. 31. Several TCS foods that were being held cold with ice were above 41 degrees. All TCS food must be held at 41 degrees or less to prevent bacteria growth. Keep TCS foods in the cooler or make sure when icing that the ice is level with the product it is chilling. Observed raw shell eggs stored above ready to eat food in the reach in cooler. Store all raw eggs and meats below ready to eat food to prevent contamination, Corrected at time of inspection. The prep-top cooler on the cook line is holding some cut melon and butter above 41 degrees. All TCS food must be held at 41 degrees or less to prevent bacteria growth. Practice keeping the prep-top lids closed when not in use. Inspector: Wilke.
Toledo Country Club, 3949 River, inspected Aug. 31. Continental one-door upright cooler and Victory two-door upright cooler holding foods between 45 and 50 degrees. All TCS food held cold must maintain an internal temperature of 41 degrees or below. Repair service contacted at inspection. ROP shrimp held without proper date marking on packaging. Food sealed in reduced oxygen packaging must be marked with a date that does not exceed 14 days from the date of packaging. Whole salmon in reduced oxygen packaging being held in thawed condition in walk in cooler. Fish in reduced oxygen packaging must remain frozen before, during and after the packaging process. Break the seal on the package and introduce oxygen before thawing fish in reduced oxygen packing. Facility is conducting ROP activities without a variance from ODH or HACCP plan. Items are not properly labeled for ROP and fish is not frozen throughout procedure, as required by law. To prevent potential food-borne illness caused by clostridium botulinum or listeria monocytogenes, cease all ROP activities until this department receives required documentation and facility meets all requirements of OAC 3717-1-03.4(K). Repeat violation. Inspector: Bauman.
Nips, Inc., 4044 Monroe, inspected Sept. 1. The quat sanitizer in the bar three-bay sink strong at 300 ppm. Maintain quat sanitizer at 200 ppm to safely sanitize all dishware. Found paper in the kitchen hand sink. Keep all hand sinks free and clear to promote frequent and proper hand washing. Inspector: Wilke.
Don Pablos, 6040 Knights Inn, Maumee, inspected Sept. 1. Observed wiping cloths resting on counter, keep all wiping cloths in sanitizer when not in use to prevent bacteria growth. Observed pop sprayers at down stairs bars with mold growth, clean regulary. Observed several containers of food in walk in cooler uncovered, all stored food must remain covered to prevent possible contamination from other products in cooler. Inspector: Kusina.
TK & K, Inc., 6920 West Central, inspected Sept. 1. Observed employee touching ready-to-eat food toast with bare hands. All RTE food must be handled with gloves or utensils to prevent contamination from employees' hands. Inspector: Kusina.
Penn Station East Coast Subs, 1266 South Holland-Sylvania, inspected Sept. 1. Observed mold growth in ice machine, clean regularly. Observed tomatoes in prep-top cooler stored at 55 degrees, all TCS foods must be held at 41 degrees or less to prevent bacteria growth. Tomatoes pulled from cooler and cooler adjusted. Observed drink with a straw but no lid. All drinks must have a lid and straw to prevent contamination from employees drinking. Inspector: Kusina.
Bowlero Lanes, 4398 Monroe, inspected Sept. 2. The hot dogs are not marked with a date. All TCS food that is opened and held over 24 hours must be labeled with a date to prevent bacteria growth. Inspector: Wilke.
Buffalo Wild Wings Grill & Bar, 425 West Dussel, Maumee, inspected Sept. 2. Cheese sauce and chili in hot holding steam table at 98 to 102 degrees. All TCS products held hot must maintain an internal temperature of 135 degrees or above. Product was reheated to above 165 degrees in microwave and placed in steam table which had been plugged in. Inspector: Bauman.
Deepam India, 7406 West Central, inspected Sept. 2. Observed TCS food in deli cooler at 48 degrees. All TCS food must be kept at 41 degrees or less to prevent bacteria growth. All food removed and service man called. Inspector: Kusina.