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Restaurant inspections 5-30

Restaurant inspections 5-30

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

No violations:

Dollar General, 3372 Monroe, inspected May 19.

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Wernert Elementary School, 5050 Douglas, inspected May 19.

Timberwolf Tavern, 2604 Jutland, inspected May 19.

Merit House LLC, 4645 Lewis, inspected May 19.

Magic Moments, 2041 Tremainsville, inspected May 19.

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Hungry Howie's, 5820 Douglas, inspected May 19.

Grannie Thomas' Family Learning Center, 4206 Monroe, inspected May 19.

Dollar General, 3372 Monroe, inspected May 19.

Big Lots, 4925 Jackman, inspected May 19.

Subway, 1455 W. Alexis, inspected May 20.

ProMedica Wildwood Orthopedic & Spine Hospital Cafe, 2901 N. Reynolds, inspected May 20.

ProMedica Wildwood Orthopedic & Spine Hospital, 2901 N. Reynolds, inspected May 20.

Violations:

Doc Watson's, 1515 S. Byrne, inspected May 19. Multiple time/​temperature controlled foods holding above 41 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, hold temperature-sensitive foods hot at 135 degrees or above, or cold at 41 degrees or below. Romaine and salad mix both discarded. Live insects present at bar. Control insects, rodents, and other pests by routinely inspecting incoming shipments of food and supplies; routinely checking premises for evidence of pests; eliminating harborage conditions, and using methods if pests are found such as trapping devices or pesticides.

Daffy's Thirsty Duck, 5134 Lewis, inspected May 19. Refrigerated eggs, sausage, and gravy lack date marks. Ready-to-eat food held refrigerated for more than 24 hours shall be clearly marked at time of preparation of when original container is opened to indicate date by which food shall be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day.

Ye Olde Durty Bird, 2 S. St. Clair, inspected May 19. Employees not washing hands as required. Employees should wash hands before putting on clean gloves. Food employees shall clean hands and exposed portions of arms after switching between working with raw food and with ready-to-eat food; before donning gloves to begin a new task working with food, and after other activities that contaminate the hands. Employees cutting lemons and limes at bar with bare hands and prepping lettuce for salads with bare hands. Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with bare hands and shall use suitable utensils. Buildup in pop guns at bar and in coffee machine. Clean utensils and food-contact surfaces of equipment at frequency specified by code.

Merit House LLC, 4645 Lewis, inspected May 19. Live gnats present in facility. Control insects, rodents, and other pests by routinely inspecting incoming shipments of food and supplies; routinely checking premises for evidence of pests; eliminating harborage conditions, and using methods if pests are found such as trapping devices or pesticides.

McDonald's, 3008 Monroe, inspected May 19. Expired cooked sausages in hot-holding unit by front area. Food that is unsafe, adulterated, or not honestly presented as specified shall be discarded or reconditioned according to approved procedure.

Manhattan's Pub N Cheer, 1516 Adams, inspected May 19. Brown paper toweling used in cut lettuce and spinach storage containers for drained water. Protect food from cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. White cheddar and ham soup in walk-in cooler lacks proper date mark and was transferred from 22-quart container to 5-quart container. Ready-to-eat food held refrigerated for more than 24 hours shall be clearly marked at time of preparation of when original container is opened to indicate date by which food shall be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day. Two beverage guns in service area (not the bar) and bar ice-scoop container are dirty. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Detergent container and rinse jugs at bar-service dishwashing machine need correct labeling. Current jugs carry food-grade vinegar label. Working containers used for poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually identified with contents’ common names.

Knotty Pine Cafe, Inc., 5204 Lewis, inspected May 19. Buildup inside ice machine and pop nozzles. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Faith Lutheran Preschool, 2440 South, inspected May 19. No date marks on cold-holding items like applesauce that was portion packed at caterer on 5/​17, delivered that day, and in refrigerated storage without date mark 5/​19. Ready-to-eat food held refrigerated for more than 24 hours shall be clearly marked at time of preparation of when original container is opened to indicate date by which food shall be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day.

Chili's Grill & Bar, 4801 Talmadge, inspected May 19. Items holding in prep-top cooler above 41 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, hold temperature-sensitive foods hot at 135 degrees or above, or cold at 41 degrees or below. Product discarded. Dirty ladle in hand-washing sink. Do not use hand sinks for purposes other than washing hands.

Steak Escape, 5001 Monroe, inspected May 20. Raw shelled eggs stored on upper shelf above ready-to-eat foods in walk-in cooler. Protect food from cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Partially cooked french fries from previous day holding at 50 degrees in bottom section of True refrigeration unit. Except during preparation, cooking, cooling, or when time is used as a public health control, hold temperature-sensitive foods hot at 135 degrees or above, or cold at 41 degrees or below. French fries discarded.

Nori Japan Oh, 5001 Monroe, inspected May 20. Raw chicken above produce in walk-in cooler and raw meats above shrimp and produce in line drawers under grill. Protect food from cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Buildup on lids and food containers, and on ice machine shield. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

High Level Diner, 222 S. Summit, inspected May 20. Coolers not holding properly at 41 degrees or below. Repair company has been contacted. Except during preparation, cooking, cooling, or when time is used as a public health control, hold temperature-sensitive foods hot at 135 degrees or above, or cold at 41 degrees or below. Food items discarded.

Walgreens, 1330 N. Reynolds, inspected May 23. Mop sink with garden-type hose left attached to faucet and loose end dangling in drain bowl below flood rim. Maintain proper air gap between water-supply inlet and flood rim to prevent back-flow contamination of water supply. Corrective actions can include using wall bracket to hold loose end out of drain bowl, or quick-disconnect to remove and hang up entire hose.

Spaghetti Warehouse, 42 S. Superior, inspected May 23. Raw chicken stored above other foods. Protect food from cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Manager stated will return the chicken rack to the bottom of the reach in cooler and move the Italian sausages and other items to the top portion. Time/​temperature controlled for safety items above 41 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, hold temperature-sensitive foods hot at 135 degrees or above, or cold at 41 degrees or below. Items placed in cooler to cool back to 41 degrees or below. Buildup in ice machines throughout facility. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Schmucker's Restaurant, 2103 N. Reynolds, inspected May 23. Hot dogs, cooked meatloaf, pulled pork, and turkey in walk-in cooler lack date marks. Ready-to-eat food held refrigerated for more than 24 hours shall be clearly marked at time of preparation of when original container is opened to indicate date by which food shall be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day.

 

First Published May 30, 2016, 4:00 a.m.

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