Restaurant inspections 1-5

January 4, 2015 - table lamp

Recently expelled investigation reports of Lucas County food-service operations.

Violations:

Spicy Tuna, 7130 Airport, Holland, legalised Nov. 26. Buildup on slicer. Thoroughly purify and sanitize slicer. To forestall contamination, equipment, food-contact surfaces, and utensils should be purify to steer and touch. Two cold-water knobs are blank during dual faucets during bar four-bay sink, and faucet leaks during base. Repair faucets and say plumbing in good condition during all times. Corrected. No palm soap or paper towels stocked during bar palm sink. Provide correct means to purify and dry hands during all hand-washing sinks.

Sam’s Club, 1300 East Mall, Holland, legalised Dec. 5. Ground beef stored above whole cuts. Protect food from cross-contamination by separating tender beef from baked or ready-to-eat food during storage, preparation, holding, and display. Corrected. Refrigerated food date-marked for 10 days instead of seven. Ready-to-eat food reason refrigerated for some-more than 24 hours should be clearly noted during time of credentials or when strange wrapping is non-stop with date by that it contingency be consumed, sold, or discarded. Hold duration is 7 days. Corrected. Quaternary ammonia in cafeteria mist bottle too diseased during next 100 ppm. Corrected.

Walmart, 1355 South McCord, Holland, legalised Dec. 8. Ground meats stored above whole cuts. Protect food from cross-contamination by separating tender beef from baked or ready-to-eat food during storage, preparation, holding, and display. Corrected. Inadequate prohibited H2O and no hand-soap supply during hand-washing sink. Maintain prohibited H2O of during slightest 100 degrees and yield correct means to purify hands during all palm sinks.

Stone Oak Country Club, 100 Stone Oak, Holland, legalised Dec. 10. Ground beef stored above whole cuts in walk-in cooler. Protect food from cross-contamination by separating tender beef from baked or ready-to-eat food during storage, preparation, holding, and display. Cheese, lettuce, and cut tomato reason during crude temperatures. Except during preparation, cooking, or cooling, or when time is used as a open health control, reason food prohibited during 135 degrees or above, or cold during 41 degrees or below. Corrected.

All 4 Kids LLC, 330 Oak, Holland, legalised Dec. 11. Date-marked, ready-to-eat food not rejected when expired. Refrigerated food should be rejected if it exceeds feverishness or time solely when frozen. Quaternary ammonium sanitizer too weak. Maintain thoroughness as indicated on label.

Jed’s Maumee LLC, 1566 Reynolds, Maumee, legalised Nov. 21. Bar potion washer not dispensing sanitizer. After being cleaned, food-contact surfaces and utensils contingency be sanitized. Dish appurtenance contingency allot chlorine during 50-100 ppm. Repair use called.

Sidelines Maumee, 1430 Holland, Maumee, legalised Nov. 24. Taco beef during 61 degrees in sealed containers in three-door cooler. To forestall micro-organism growth, containers of food should be organised in coolers to yield limit feverishness send and be loosely lonesome or, if stable from beyond contamination, uncovered. Salad prep-top cooler holding dishes during 41-45 degrees. Facility mislaid energy for a brief time since of wind. Monitor cooler to safeguard all dishes reason cold during 41 degrees or next and adjust if needed. No sanitizer rescued in buckets. Maintain sanitizer buckets during correct concentrations.

The Lakes of Monclova Health Campus, 6935 Monclova, Maumee, legalised Nov. 25. Quat sanitizer tested during 0 ppm in wipe-cloth buckets. Empty dispenser bottle altered out and retested during 200 ppm. Employees contingency check sanitizer with exam pack to safeguard correct concentration. Corrected.

Schlotzsky’s Deli, 1419 Reynolds, Maumee, legalised Nov. 25. Walk-in cooler holding dishes during 42-43 degrees, ambient atmosphere feverishness of 40 degrees. Hold food in coolers during 41 degrees or next to forestall micro-organism growth. Cooler adjusted. No sanitizer rescued in wipe-cloth bucket. Use quat sanitizer during 200 ppm to sanitize food-contact surfaces properly. Staff pronounced dispenser not operative scrupulously and use call made. Sanitizer will be hand-measured until dispenser is repaired. This will be rechecked.

Legacy At The Lakes, 6935 Monclova, Maumee, legalised Nov. 25. Quat sanitizer tested during 0 ppm in wipe-cloth buckets. Empty dispenser bottle altered out and retested during 200 ppm. Employees contingency check sanitizer to safeguard correct concentration. Corrected.

Elizabeth House For Assisted Living, 2720 Albon, Maumee, legalised Nov. 26. Whole turkeys from prior night cooling during 46-47 degrees in walk-in cooler. Container of goulash during 49.5 degrees and turkey potpie during 45 degrees also cooling from prior night. Cooling food did not strech 41 degrees in sum time authorised for correct cooling. All out-of-temperature food discarded. To forestall micro-organism growth, baked food should be cooled rapidly, from 135 to 70 degrees within dual hours and to 41 degrees or reduce within 6 hours total. Use correct methods for fast cooling. No tongs or deli paper accessible for self-service apples on breakfast bar. Repeat violation. Provide tongs or deli paper, or hang ready-to-eat apples to strengthen from contamination.

Great American Cookies/​Pretzel Time, 3100 Main, Maumee, legalised Dec. 2. No date labels on open enclosure of pepperoni and cheese in walk-in cooler. Ready-to-eat food reason refrigerated for some-more than 24 hours should be clearly noted during time of credentials or when strange wrapping is non-stop with date by that it contingency be consumed, sold, or discarded. Hold duration is 7 days with food is prepared or non-stop as initial day.

Smokey Bones Bar Fire Grill, 512 W. Dussel, Maumee, legalised Dec. 3. Chicken holding prohibited during 119-128 degrees in Alto-Shaam. Hold prohibited food during 135 degrees or above to forestall micro-organism growth. Foods finished regulating cook-chill routine have no continual monitoring complement in place for refrigeration apparatus in use. Follow correct procedures and say annals for cook-chill storage.

Magic Wok, 720 Conant, Maumee, legalised Dec. 5. Egg rolls holding during 109-113 degrees underneath feverishness lamp. Hold prohibited food during 135 degrees or above to forestall micro-organism growth. Replace heat-lamp section if it can't reason correct temperature. Egg rolls discarded.

Buffalo Wild Wings Grill Bar, 425 Dussel, Maumee, legalised Dec. 5. Cheese salsa 107 degrees in steam list immediately after cooking. Foods baked for prohibited holding contingency be exhilarated to during slightest 135 degrees first.

Don Pablos, 6040 Knights, Maumee, legalised Dec. 8. Salad prep-top cooler holding dishes during 41-43 degrees and upstairs bar prep-top cooler holding dishes during 45 degrees. Cold dishes contingency be reason during 41 degrees or next during all times to forestall micro-organism growth. Adjust or correct coolers as needed. Quat sanitizer in wipe-cloth bucket too diseased during reduction than 150 ppm. Maintain correct quat thoroughness and change out sanitizer buckets as needed. Dead insects on glue house in behind of reach-in freezer on line. Control insects, rodents, and other pests by customarily inspecting incoming shipments of food and supplies; customarily inspecting premises for justification of pests, and regulating trapping devices, pesticides, or other methods to discharge pests and port conditions.

Salsarita’s Fresh Cantina, 1470 Ford, Maumee, legalised Dec. 9. Food was not being reason during a correct feverishness in a prohibited reason cabinet. Food are holding between 106 and 123 degrees in hot-hold cabinet. Hot-hold cupboard out of H2O and therefore not operative properly. Always guard food temperatures and apparatus to safeguard correct function. Hold prohibited food during 135 degrees or above to forestall micro-organism growth.

Rally’s, 1927 Woodville, Oregon, legalised Nov. 6. Cheese, lettuce, and cut tomatoes not reason during correct temperature. Employee forgot to spin prep-top cooler on before stuffing with food. Except during preparation, cooking, or cooling, or when time is used as a open health control, reason food prohibited during 135 degrees or above, or cold during 41 degrees or below. Buildup inside ice machine. To forestall decay equipment, food-contact surfaces, and utensils should be purify to steer and touch.

O.K. Wok, 3165 Navarre, Oregon, legalised Nov. 6. Raw beef stored over ready-to-eat foods. Protect food from cross-contamination by separating tender beef from baked or ready-to-eat food during storage, preparation, holding, and display. Brown gravy holding prohibited during 129 degrees. Except during preparation, cooking, or cooling, or when time is used as a open health control, reason food prohibited during 135 degrees or above, or cold during 41 degrees or below. Noodles, rice, and other food reason refrigerated but correct date marks. Ready-to-eat food reason refrigerated for some-more than 24 hours should be clearly noted during time of credentials or when strange wrapping is non-stop with date by that it contingency be consumed, sold, or discarded. Hold duration is 7 days with food is prepared or non-stop as initial day. Buildup in cocktail appurtenance nozzles. To forestall decay equipment, food-contact surfaces, and utensils should be purify to steer and touch.

Recently legalised restaurants with no violations:

Fore Golfers, 7350 Airport, Holland.

Maumee Theatre, 601 Conant, Maumee.

Hand In Hand, 412 Illinois, Maumee.

Arrowhead Behavioral Health, 1725 Timberline, Maumee.

U we Lounge, 720 Illinois North, Maumee.

Speedway, 1500 Reynolds, Maumee.

Elizabeth House Building #4, 2720 Albon, Maumee.

AVI Foodsystems — Dana Holdings Longbow, 580 Longbow, Maumee.

Cracker Barrel Old Country Store, 1395 Ford, Maumee.

Maumee Senior Center, 2430 S. Detroit, Maumee.

source ⦿ http://www.toledoblade.com/Restaurant-Inspections/2015/01/05/Restaurant-inspections-1-5-2015.html

More lamp ...

› tags: table lamp /