Recently released inspection reports of Lucas County food-service operations.
Violations:
Magic Wok, 6829 Airport, Holland, inspected Sept. 12. Time/temperature controlled for safety food - hot and cold holding. Time/temperature controlled for safety food were not being held at the proper temperature. The sauce base is labeled refrigerate after opening. Sauces that are prepared using this base are stored out at room temperature at the wok station. To prevent the growth of pathogens, except during preparation, cooking, cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135 degrees or above or at 41 degrees or below. Time in lieu of temperature may also be used for holding sauces as long as proper procedures are in place.
Chick-fil-A at Airport Highway, 6720 Airport, Holland, inspected Sept. 12. Manual and mechanical ware washing equipment, chemical sanitization (quaternary ammonium) - temperature, pH, concentration, and hardness. A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Observed quaternary sanitizer in buckets testing at 0 ppm. To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75 degrees, (b) Have a concentration as specified and as indicated by the manufacturer’s use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer’s label.
Hot Head Burritos, 6814 Spring Valley, Holland, inspected Sept. 13. Time/temperature controlled for safety food - hot and cold holding. Time/temperature controlled for safety food were not being held at the proper temperature. Observed chicken at 122 degrees, steak at 94 degrees, and beans at 84 degrees in the hot hold cabinet at time of inspection. Observed diced steak at 92 degrees in the table top steam table in the back. Observed black beans at 92 degrees and beans at 122 degrees in the table top steam table in the back. To prevent the growth of pathogens, except during preparation, cooking, cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135 degrees or above or at 41 degrees or below. Manager stated that these items were cooked and heated to proper temperatures today but that there was some time that they may have sat out between cooking and being placed into hot holding equipment. All items must be reheated to at least 165 degrees immeidately. Limit the amount of time that foods are out of holding equipment during transition and preparation to maintain proper temperatures at all times. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name. Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizer taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Boston Market, 6550 Airport, Holland, inspected Sept. 15. Back flow prevention - air gap. Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed prep sink in the back without a proper 2 inch air gap. To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
Springfield Junior - Holland, 7001 Madison, Holland, inspected Sept. 19. Mechanical ware washing equipment - hot water sanitization temperature. The rinse temperature in a mechanical ware washing operation is not adequate to sanitize dishes and utensils. Observed dishes being washed without dish machine at proper temperature. Thermo lable did change after running dish machine about 10 times. Person in charge called to have dish machine serviced. To prevent pathogen growth: In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 degrees, or less than: For a stationary rack, single temperature machine, 165 degrees; or for all other machines, 180 degrees.
Subway, 6827 Spring Meadows, Holland, inspected Sept. 20. Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. Observed buildup in the basin of the food prep sink. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
Ralphie’s Springmeadows, 6609 Airport, Holland, inspected Oct. 3. Reheating for hot holding. Observed improper reheating of food for hot holding. Observed soup reheating in the hot hold cabinet at 114 degrees. To prevent the growth of pathogens, time and temperature controlled for safety (time/temperature controlled for safety) food that is cooked, cooled and reheated for hot holding shall be reheated as required. Soup was discarded. Time/temperature controlled for safety food - hot and cold holding. Time/temperature controlled for safety foods were not being held at the proper temperature. Dressings, cole slaw, and cottage cheese are 55 degrees in the cold rail along the expo line. To prevent the growth of pathogens, except during preparation, cooking, cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135 degrees or above or at 41 degrees or below. Time/temperature controlled for safety food - hot and cold holding. Time/temperature controlled for safety foods were not being held at the proper temperature. The prep top cooler on the cook line is holding food at 43-45 degrees. To prevent the growth of pathogens, except during preparation, cooking, cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135 degrees or above or at 41 degrees or below. Time/temperature controlled for safety food - hot and cold holding. Time/temperature controlled for safety foods were not being held at the proper temperature. Garlic spread is labeled keep refrigerated but is kept out at room temperature at 66 degrees. Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, Time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Observed chutney dated 9/21. To prevent foodborne illness, refrigerated, ready-to-eat, Time/temperature controlled for safety food held at a temperature of 41 degrees or below for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
Jacky’s Depot, 130 W. Dudley, Maumee, inspected Sept. 9. Using a hand washing sink - other uses prohibited. Observed a shake container in the hand sink basin. To prevent contamination, a hand washing sink may not be used for purposes other than hand washing. Do not rinse or store containers in this sink. Sewage and other liquid waste: Back flow prevention. Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed a watermelon in the reach-in cooler but the facility does not have a food preparation sink with required air gap of 2-inches for produce washing. To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed. A ware washing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a ware washing and culinary sink. Install a separate food preparation sink with a 2-inch air gap in its plumbing or batch wash fruit in the 3-compartment sanitize basin and install a 2-inch air gap on the sink’s plumbing.
First Published October 17, 2016, 4:00 a.m.
