Restaurant Inspections: 6-23

Recent reports of Lucas County food-service operations

6/23/2014

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

Violations:

Panera Bread, 491 W. Dussel, Maumee, inspected June 10. Turkey and ham holding at 45-47 degrees in prep-top cooler. Food must be held at 41 degrees or below to prevent bacteria growth. Inspector: Emily Anderson.

Woodville Diner, 1943 Woodville, Oregon, inspected June 13. Ready-to-eat food in prep-top cooler holding above 41 degrees. Food must be held at 41 degrees or below to prevent bacteria growth. Repair cooler. Raw beef stored above ready-to-eat food. Practice proper storage order to prevent cross contamination. Ready-to-eat food should be stored above whole cuts of raw meat, which should be stored above ground meats, which should be stored above raw chicken and raw eggs. Correct. Inspector: Anderson.

Toppers Frozen Yogurt, 5380 Monroe, inspected June 13. One yogurt machine holding at 65-70 degrees; in hopper, raspberry mix 66 degrees and New York cheesecake 70 degrees. Product discarded. Machine turned off and call placed for service. Product must be maintained at 41 degrees or below to prevent bacteria growth. Chemicals stored directly over sanitized utensils and pans. To prevent contamination, do not store chemicals directly over sanitizer side. Either reverse direction of ware washing or relocate chemicals. Inspector: Kelly Cipiti.

Taqueria La Autentica Michoacana, 1218 Broadway, inspected June 13. Improper storage order of raw meats and eggs: raw bacon stored in same container as deli turkey, raw shell eggs stored over produce. To prevent cross contamination, store raw meats below ready-to-eat food. Corrected. Food stored above 41 degrees: cooked peppers at 45 degrees, sauce at 46 degrees. To prevent bacteria growth, cold holding must be maintained at 41 degrees or below. Cooler adjusted. Monitor cooler closely to ensure safe temperatures. Opened employee drink stored on shelf in cooler. Personal drinks must be covered with lids or straws and be stored away from or below food and food-contact items. Clear spray bottles not labeled. Label bottles with common names to allow for proper identification. Corrected. Freshwater melon drink holding at 49 degrees. This items requires cold hold at 41 degrees to prevent bacteria growth. Add more ice and monitor temperature. Inspector: Cipiti.

Asiana Restaurant, 5829 Lewis, inspected June 13. Food held at unsafe temperatures. Potentially hazardous food must be cold held at 41 degree or below to limit bacteria growth. Food discarded. Raw chicken stored on top of beef in walk-in cooler and thawing at room temperature with pork on prep sink drain board. Chicken must be stored below or away from other foods to limit cross contamination. Thawing must be conducted under cold running water in walk-in cooler. Do not thaw at room temperature. Inspector: Cipiti.

The Oasis Restaurant & Delivery, 2531 S. Reynolds, inspected June 10. Falafel and pasta delivered from Dorr Street store with no date mark. Refrigerated, ready-to-eat food must be dated marked when made. These foods may be held up to seven days at 41 degrees or lower. Inspector: Kelly Sattler.

Wendy’s, 914 Conant, Maumee, inspected June 9. Prep-top/​reach-in cooler on front counter cook line holding food at 42-52 degrees. Food must be held cold at 41 degrees or lower. Out-of-temperature items discarded. Repair cooler; to be rechecked following day. Inspector: Sattler.

Jocko’s Ice Cream, 2020 S. Byrne, inspected June 9. Wet wiping towel out on work surface. Wet wiping towels must be stored in sanitizer when not in use to prevent bacteria growth. No sanitizer bucket set up. Sanitizer bucket must be set up with correct sanitizer concentration. Surfaces must be sanitized prior to beginning work each day and periodically throughout the day. Facility preparing fresh strawberries without air-gapped food-preparation sink. Pre-license inspection documented that no fresh produce was to used because there is no food prep sink. Produce must come into facility pre-washed/​pre-cut. Open can of nacho cheese sitting out at room temperature at 81 degrees. Once opened, nacho cheese must be refrigerated. Discard cheese. No date marking on opened hot dogs or hot dog sauce in walk-in cooler or on barbecue chicken in chest freezer. Food must be date marked once manufacturer’s packaging is opened or food is prepared. Food may be held up to seven days at 41 degrees or lower. If freezing food, indicate day package was opened and day of freezing. Hot dog sauce being made at someone’s home and sold at food-service operation. Food used in a food-service operation must come from an approved wholesaler. Hot dog sauce discarded. Inspector: Sattler.

Long John Silver’s, 1027 Conant, Maumee, inspected June 9. Fish at 45 degrees and shrimp at 47 degrees in freezable containers at cook line. Food must be held cold at 41 degrees or lower at all times. Change out containers more frequently so food holds cold at 41 degrees or lower. Prep-top cooler holding cole slaw at 45 degrees in top and bottom portions. Cole slaw must be held cold at 41 degrees or lower. Repair cooler. Also, repair cooler lids so that they may be properly opened and propped up when in use. Inspector: Sattler.

Lucas County Recreation Center - Softball #2, 2908 Key, Maumee, inspected June 9. Taco meat, mayonnaise, and salsa cold holding at 68 degrees in prep cooler . These foods must hold cold at 41 degrees or lower. Discarded. Nacho cheese and chili hot holding at 110 degrees. Food must be held hot at 135 degrees or higher. Discard items. Inspector: Sattler.

Rolf Concessions, 2115 Cass, Maumee, inspected June 6. Chlorine sanitizer in spray bottles too weak at less than 50 ppm. Change out sanitizer as needed to maintain chlorine at 50-100 ppm. Inspector: Sattler.

Burger King, 713 Conant, Maumee, inspected June 6. Sliced ham sitting out at room temperature at 66 degrees. This food must be held cold under refrigeration at 41 degrees or lower. If using time in lieu of temperature, this item must be time stamped and there must be written procedures in place. Inspector: Sattler.

Toledo Zoo - Grill Area, Cafe, 2700 Broadway, inspected June 12. Cups of cole slaw on ice at 43-45 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Food voluntarily discarded and new ice bath made. Showcase, walk-in, prep-top, and reach-in coolers holding food above 41 degrees. Adjust coolers to maintain proper temperature and contact licensed repair service if necessary. Coolers adjusted colder. Strongly suggest removing some stock from reach-in cooler; it appears overstocked. High-temperature dish machine not sanitizing properly. Dish machine must reach final rinse temperature of 180 degrees to sanitize properly. Contact licensed repair service and discontinue use of dish machine until it is repaired. Use three-bay sink for ware washing until dish machine is repaired. Inspector: Sattler.

Toledo Zoo - Karamu BBQ, Africa, 2700 Broadway, inspected June 12. Cheese and barbecue sauce holding on ice above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Keep food refrigerated. Food discarded. Hand sink in cold-cuts stand not stocked with hand soap and hot water only 82 degrees. Hand sinks shall be stocked with hand soap and water at least 100 degrees to properly wash hands. Supply soap and restore hot water immediately. Employees improperly sanitizing dishware in three-bay sink by not immersing dishes in quat sanitizer for required one-minute contact time. Quat product in use requires one-minute contact time for proper sanitization. Corrected. Inspector: Gillian Wilke.

Cold Stone Creamery, 479 W. Dussel, Maumee, inspected June 5. No sanitizer detected in sanitizer bucket. Change out sanitizer as often as needed to maintain either quat at 200 ppm or chlorine at 50-100 ppm. Inspector: Sattler.

Max & Erma’s, 1391 Arrowhead, Maumee, inspected June 5. Cheese at 45 degrees and tomatoes at 46 degrees in prep-top cooler. Food must be held cold at 41 degrees or lower to inhibit bacteria growth. Adjust or repair cooler as needed. Steak and chicken holding cold in right side of drawer cooler at 46 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair cooler so food holds cold at proper temperatures. Salad dressing bottle stored out at room temperature. This food must be held cold under refrigeration at 41 degrees or lower. Knives stored in cook line hand sink and a blender part stored in bar hand sink. Hand sinks may not be used for storage, dumping, or rinsing. Hand sinks may only be used for hand washing and must be kept clear and accessible. Food prep sink at cook line area missing drain plumbing. Replace plumbing to empty into floor drain beneath, leaving at least a two-inch air gap. Inspector: Sattler.

Stop N Shop, 1719 Lagrange, inspected June 12. Sale of products with no ingredients labels is prohibited. Discarded. Eggs must be stored on bottom shelf of cooler to prevent cross contamination. Corrected. Inspector: Sattler.

Marco’s Pizza, 3423 Lagrange, inspected June 12. Dirty wipe bucket with 0 ppm bleach. For proper sanitization the bleach concentration must be between 50-100 ppm. Chang buckets often and use test strips to verify concentration. Inspector: Stacy Seger.

Dos Hermanos, 1705 S. Wheeling, Oregon, inspected June 3. Raw ground sausage and meats stored above ready-to-eat food in prep-top cooler. Practice proper storage order: ready-to-eat food above whole cuts of raw meat, stored above raw ground meats, stored above raw poultry and eggs to prevent cross contamination. Food in prep-top coolers warmer than 41 degrees: beef 56 degrees, chicken 57 degrees, tomatoes 48 degrees, sour cream 47 degrees. Maintain food at 41 degrees or lower. Food discarded. Manager stated cooler not working properly and will be serviced. Do not use cooler until it can maintain proper temperatures. Ready-to-eat food without any date marking. Food shall be clearly marked to indicate the date or day, that is a maximum of seven days, by which food shall be consumed or discarded. No one present with applicable knowledge of food safety and food-borne disease prevention. Person-in-charge shall demonstrate applicable knowledge of food safety throughout facility. Recommend taking Level One Food Safety training and applying it to the operation. Inspector: Anderson.

Panera Bread, 491 W. Dussel, Maumee, inspected June 9. Turkey and ham holding at temperature of 45-47 degrees in prep-top cooler. Food must be held at 41 degrees or below to prevent bacteria growth. Inspector: Anderson.

Maumee Bay State Lodge - Snack Bar, 1750 Park, Oregon, inspected June 6. Prep-top cooler holding at 43 to 51 degrees. Food items must hold at 41 degrees or below to prevent bacteria growth. Repair or replace prep-top cooler. Inspector: Anderson.

DG’s, 10609 Jerusalem, Curtice, inspected June 6. Fries hot-holding at temperatures below 135 degrees. Food must be held above 135 degrees to prevent bacteria growth. Corrected. Inspector: Anderson.

McDonald’s, 1520 Cherry, inspected June 10. Walk-in and under-counter coolers holding food above 41 degrees with ambient air temperatures of 43 and 44 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler and contact licensed repair service if needed. Inspector: Wilke.

7th Heaven Party Store, 1602 Cherry, inspected June 10. Walk-in cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler and contact licensed repair service if needed. Inspector: Wilke.

Tom’s Carryout, 2861 Lagrange, inspected June 10. Hand sink and three-bay sink do not have 100-degree water. Sinks’ water must be at least 100 degrees to properly wash hands and dishware. Restore hot water immediately. Inspector: Wilke.

Gas-N-Go, 1530 Cherry, inspected June 10. Facility scooping ice and selling pickles from a jar, but three-bay sink is blocked and facility has no hand sink. Ice scoop and tongs for ice and pickles require access to three-bay sink and hand sink. Facility only licensed to sell prepackaged, commercially processed food and does not have means to offer scooped ice or pickles from a jar. Cease these activities immediately. Pouches of Capri Sun labeled Not for Individual Sale being sold individually. Prepackaged food must have a proper label citing the food’s common name, ingredients list, net weight, and responsibility statement. Pouches broken down from bulk supply and may not be sold individually. Remove Capri Sun from sale. Inspector: Wilke.

Vito’s Pizza, 5412 Monroe, inspected June 9. Fully cooked, breaded chicken shipped frozen and labeled Keep Frozen. Once removed from frozen state, a date mark must be placed on it for use within seven days. Facility has no freezer available. Chicken must always be marked with a date and used or discarded within seven days of being thawed. Repeat violation. Inspector: Cipiti.

Centennial Terrace - East, 5773 Centennial, Sylvania, inspected June 9. Open food in two-door reach-in cooler not labeled with dates: ham, chicken breasts, ground beef, brats. Once manufacture’s seal is broken. these items require dates to monitor holding time. To limit bacteria growth, seven-days maximum are given once food is opened or cooked, including the first day, so add six days to achieve seven total. Inspector: Cipiti.

Plumber Pool, 6848 Maplewood, Sylvania, inspected June 9. Sanitizer supply not available. Facility usually uses bleach but ran out. To ensure food surfaces are sanitized properly, provide approved sanitizer at all times of operation. Inspector: Cipiti.

 

Recently inspected restaurants with no violations:

Arby’s, 611 E. Manhattan.

The Next Sweet Thing, 8252 Mayberry, Sylvania.

Calvary Bible Chapel Family Life Center, 3740 W. Alexis.

Pacesetter Stan, 8801 Sylvania-Metamora, Sylvania.

Merit House LLC, 4645 Lewis.

Daffy’s Thirsty Duck, 5134 Lewis.

Knotty Pine Cafe, Inc., 5204 Lewis.

Wade Elbo LLC, 3515 W. Alexis.

Mancino’s Pizza & Grinders, 2325 Woodville, Oregon.